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Louisiana Roasted Pecan Pie

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Description Edit

I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of Bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.

Louisiana Roasted Pecan Pie

Louisiana Roasted Pecan Pie

Ingredients Edit

Directions Edit

  1. Dry roast the ½ cup of pecan pieces in a 300°F oven until dark; keep an eye on them so they don't burn, though.
  2. I start checking after 5 minutes and check frequently after that.
  3. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces.
  4. Set aside.
  5. Preheat oven to 350°F.
  6. Beat eggs in a large bowl until frothy.
  7. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces.
  8. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
  9. Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350°F for about 40 minutes.
  10. Reduce oven heat to 325°F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
  11. Remove from oven and allow to cool thoroughly before serving.

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