I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor.
Making and serving it in a cast-iron skillet makes this pie a show stopper.
Followers of Whisk in the Southern can expect high-quality recipes, a wealth of tips from chef Judi’s 40 years of culinary experience, useful products, and lessons taught in an accessible and fun way. Judi focuses on an easy-to-understand and accessible style of teaching that anyone can follow.
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Followers of Whisk in the Southern can expect high-quality recipes, a wealth of tips from chef Judi’s 40 years of culinary experience, useful products, and lessons taught in an accessible and fun way. Judi focuses on an easy-to-understand and accessible style of teaching that anyone can follow.
Let's Connect on Social!