Black Pepper Pecan Pie

We didn’t stray too far from the classic simplicity of a pecan pie here, but the slight modification makes a world of difference. Substituting black pepper syrup for the traditional corn syrup is a game changer. First there’s the health / sustainability / ethical considerations: corn syrup is pretty bad stuff in all of those respects, whereas our palm sugar base is the opposite – sustainable, lower glycemic index, more nutritional content, non-GMO and organic. Even more important though, is the flavor! The palm sugar gives a deep, rich caramel and light molasses complexity, along with the kick of black pepper (which goes great with pecans). The black pepper syrup is also less sweet than corn syrup, so the final pie is still rich, gooey and decadent, but not as cloying and saccharine.

Servings: 8

Cook Time: 1 hour

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1 cup Blank Slate Kitchen Black Pepper Rich Simple Syrup
¾ cup dark brown sugar
1/3 cup melted butter
1 teaspoon vanilla extract
3 whole eggs
1 ¼ cups whole pecans
Pie crust (preferably homemade, though that’s your call)


Preheat oven to 450. Thoroughly mix syrup, sugar, salt, butter and vanilla.  Slightly beat the eggs and add to the mix. Break half of the pecans into pieces and add to the mix. Pre bake pie shell for 5 mins, then lower heat to 350. Pour mixture into pie shell, and sprinkle remaining whole pecans on top. Bake at 350 for approximately 45 minutes, until center is slightly set – it should be just as jiggly as the outer part.