My mother usually called it a syrup custard pecan pie. Cook cane syrup, butter, and sugar until it reaches soft ball stage, 235-240 degrees. Cool it a little, gradually mix with an egg and vanilla and pecans. Pour into pastry shell and bake. Mmm Mmm good!
Those do sound similar to what I remember. My wife (from North Carolina) makes the more typical Karo-syrup-goo pecan pie, which is also really good. Maybe we’ll try out a custard-type recipe next time.