Pecan Pie with Cinnamon Pecan Sauce

Donna Brown


Nothing says Southern like a pecan pie. This recipe is in tribute to a little southern lady that cooked in a cafe for years, who is no longer with us. Miss Carol, I hope I did you justice.

★★★★★ 1 vote


10 inch
prebaked pie shell, cook 10 min.@ 375, you will continue to cook later
1 c
white syrup (or 1/2 cup corn syrup and 1/2 cup pancake syrup, your choice)
1/2 c
brown sugar, firmly packed
eggs, beaten in separate bowl
6 Tbsp
unsalted butter, melted
1/4 tsp
cinnamon (yes, cinnamon)
sauce for topping:
2 c
brown sugar, firmly packed
4 Tbsp
butter, melted
1/2 c
heavy cream (i used regular milk, but in keeping with the recipe i included the cream)
1/4 tsp
1/2 c
coarsely chopped pecans
note: pecan halves to line prebaked crust


1Preheat oven to 375. Bake pie shell 10 minutes.(I always sprinkle a little flour in a blind baked pie shell and prick with a fork in several areas of the pie shell.) In a bowl whisk remaining ingredients until smooth. (She used a whisk, so I did, too.) Carefully place pecans in bottom of prebaked pie shell, place like you want them, they will rise to the top. Pour mixture over pecans and bake until filling puffs and rises above the edges of the pie shell, about 30 minutes. Cool completely before serving. Mix all pecan sauce ingredients in saucepan and cook over medium heat. Cook until sugar dissolves and mixture is smooth. Top pie with vanilla ice cream, spoon sauce over ice cream. NOTE: I tried to remove some calories, but I was just not successful - it is a rich dessert. (The sauce is good as a topping ice cream, pound cake, or whatever.)

About Pecan Pie with Cinnamon Pecan Sauce

Course/Dish: Pies
Other Tag: Quick & Easy