Cajun Pecan Pie Food

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CAJUN PECAN PIE

Steps:

• Instructions For the Pie Crust Sift flour, baking powder and salt together. Hand mix the goat cheese into the shortening until well blended and fold into the flour mixture. Add the egg and milk and stir to combine. You'll need to use your hands to continuously press down on the dough. Since it's a flaky crust, it is quite crumbly, but the moisture when pushed down will help it stay compact. Roll the dough into a ball and refrigerate for an hour, covered in plastic wrap. Roll out the dough to about a quarter of an inch thick and add flour to prevent sticking. You should have enough for 2 pies, but I usually make 1 cut out for a 9" pie pan and use pastry cut outs for decorating the pies. Butter and spray the pie pan. Flip the pan upside down onto flattened crust. It's not a forgiving texture, so you will need to slowly lift the pie pan with the dough so that you can push it down into the pan once it's right-side-up. Push the dough down over the lip of the pie pan so it's nice and snug with no over hang. For the Filling Set oven to 375°F. In a large bowl, mix sugar, flour and salt. Stir in corn syrup and melted butter. Beat in the eggs, one at a time. Mix in the milk, pecans and vanilla paste. Allow to rest in the fridge for 30 minutes. Pour the filling into the pie pan with the pastry crust and add the lattice leaves or any other decorative pastry elements to the rim of the pie crust. Brush egg wash over the pie crust and lattice work. Bake the pie for 50 minutes. Remove from the oven after 50 minutes and use a tooth pick or knife to cut slits into the pie so that it cooks efficiently for the remaining 25 minutes. If the crust is browning too quickly, cover the rim with foil strips. After cutting slits and using foil (optional but recommended for the rim), place the pie back in the oven for 25 minutes. Note: I like my pecan pie gooey. This isn't to say this isn't cooked! Pecan pies are like lava for 2 hours after baked, so they need to cool for 3-4 hours before serving. Let that goodness set under the outer shell of pecans. Feel free to serve with ice cream, if desired. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

25 EASY CAJUN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun dish in 30 minutes or less!

CAJUN SWEET POTATO PECAN PIE

Steps:

• Preheat the oven to 300°F.
• Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
• Beat with an electric mixer until well blended and smooth.
• Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.
• In another large mixing bowl, prepare the topping.
• Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
• Stir until well blended and smooth.
• Scrape the mixture over the pecans.
• Bake until the pie is nicely browned, about 1 1/2 hours.
• Let cool completely on a wire rack and serve topped with whipped cream.

PECAN CAJUN CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.

CAJUN FIG AND PECAN PIE

Steps:

• Preheat oven to 425 degrees.
• In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
• Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
• Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

CAJUN PECAN PIE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Lightly spray a 9-inch pie pan with non-stick spray, then set aside. Note: If using a graham cracker-ready pie crust, brush bottom and sides of pie crust with egg yolk. Bake 5 minutes at 350 degrees.
• Place pecans and graham crackers in the body of a blender or food processor, and pulse until nuts have completely been pulsed to fine crumbs.
• In a large bowl combine the crumbs, graham cracker crumbs, sugar, cinnamon, and salt. Add in the melted butter, and using a rubber spatula, stir well to combine.
• Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working from the center and up the sides.
• Bake for 10 mins. Place crust on a cooling rack while you prepare the filling. Increase oven temperature to 400 degrees Fahrenheit.
• Blend ingredients in blender or food processor in the order given (cream or half and half, pecans, corn syrup, salt, sugar, vanilla, butter, and bourbon). Blend for 10 seconds. Pour into pie shell.
• Bake at 400 degrees for 20 minutes. Decorate pie shell with remaining pecans and bake for 5 more minutes until set. Note: If you prefer your pecans to be more toasted on top, add the remaining 1/2 cup of pecans halfway through baking or lightly toast the pecans before adding.
• Allow pie to cool at room temperature. The pie can also be wrapped and refrigerated if you prefer a firmer pie.

CAJUN PECAN-CRUSTED CHICKEN SANDWICH

Steps:

• To make the Cajun Spice, mix together garlic powder, smoked paprika, cayenne, oregano, thyme, onion powder, salt, and ground black pepper in a bowl. Store extra in an airtight jar.
• To make the crust, combine vegetable oil, crushed cornflakes, toasted pecans, Dijon mustard, honey, Cajun spice, and thyme in a food processor. Pulse until well combined and a chunky paste has formed.
• Heat grill to medium-high heat 375-400 F (190-205 C).
• Brush grill with oil.
• Drizzle chicken with olive oil and add salt and ground black pepper.
• Place chicken skin side down on heated side of grill and sear each side for 3 minutes or until nice char marks are achieved.
• Move chicken over to the non-heated side of the barbeque. Coat the top side of the chicken breasts with crust mixture. Close the barbeque lid and cook for 10 minutes.
• Remove chicken. Slice and serve with desired toppings on crusty buns with lettuce and desired toppings.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

CAJUN PECAN PIE

Steps:

• 1. Slightly beat 1 egg yolk. Brush bottom and sides of crust with beaten yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. In blender container combine remaining egg yolks, egg, 1 cup of pecans, sugar, half-and-half, corn syrup, margarine or butter, bourbon, vanilla and salt. Cover and blend about 10 seconds or until combined. Pour into crust.3. Bake on baking sheet at 350°F for 30 minutes or until knife inserted 1 inch from edge comes out clean. Arrange remaining pecans on top. Bake at 350°F for 20 to 25 minutes more or until knife inserted in center comes out clean. Cool for 1 hour on wire rack. Store in refrigerator.