Cane Syrup Pie

8 servings Total: 1 h 20 m Beginner
Be the first to rate!
Cane Syrup Pie
Sugar cane is a popular crop in Southern Louisiana, and this traditional cane syrup pie showcases the rich, molasses-like flavor of pure cane syrup with warm spices like cinnamon and allspice. Whether it’s in sweets, Steen’s syrup, or pies, we love it.

Ingredients

8 servings
  • 5 eggs
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 2 cups cane syrup
  • 1 stick margarine or butter
  • 1 tbsp flour
  • 1 (9 inch) unbaked pie shell

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium pan or microwave, melt the butter/margarine. In a medium bowl, mix the melted butter, sugar and eggs.
  3. Slowly add the syrup, flour and spices. Beat until smooth.
  4. Pour into an unbaked pie shell. Bake at 350 degrees for 1 hour until the crust is golden brown and the filling has thickened and set.

Common Problems and Solutions

Q: Why is my pie filling too runny?

A: Make sure to bake the full hour until the filling has set and thickened. The pie will continue to firm up as it cools. If it's still loose after an hour, bake for an additional 10-15 minutes.

Q: Can I use regular syrup instead of cane syrup?

A: For authentic flavor, use pure cane syrup like Steen's. Corn syrup or pancake syrup won't give you the same rich, molasses-like taste that makes this pie special.

Tips and Techniques

The pie is done when the crust is golden brown and the filling jiggles slightly in the center but is set around the edges. It will firm up completely as it cools. For best slicing, let the pie cool completely before cutting.

Ingredient Substitutions

  • cane syrup: dark corn syrup mixed with 1 tbsp molasses per cup
  • butter: margarine

Equipment Needed

  • Medium bowl
  • Medium saucepan or microwave-safe bowl
  • Whisk or hand mixer
  • 9-inch pie pan

Historical Context

Sugar cane has been a cornerstone of Louisiana agriculture since the 1700s. Cane syrup, made by boiling down fresh cane juice, was a staple sweetener in Cajun and Creole kitchens long before refined sugar became affordable. This simple pie showcases that heritage.