Commanders Palace Pecan Pie Food

COMMANDER'S PALACE PECAN PIE

Commander's Palace Pecan Pie image

Categories Nut Pie

Number Of Ingredients 7

Ingredients

1 1/3 cups sugar
1 1/3 cups light corn syrup
1 tablespoon melted butter, unsalted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 cups pecans
6 eggs, medium

Steps:

Sprinkle work surface with flour. Flatten dough slightly with your hands into a round shape. Sprinkle dough and rolling pin with flour. Roll dough out evenly, working from the center outwards. Don't worry if it cracks or tears simply squeeze it back together. If underside starts to stick or rolling pin starts to stick, sprinkle with additional flour. Roll to a thickness of about 1/8".
Place a 9" pie pan upside down in the center of the dough. Using a paring knife cut out a circle around the pie pan, extending 1" out from the edge of the pan. Remove pan and brush off excess flour. Fold dough in half and place in pan. Unfold and push dough down into bottom and down sides of pan, careful not to tear dough. Fold edge under about ½". Crimp edges in any fashion you like. You can use a fork or pinch the dough between your thumb and index fingers. Chill crust while making the filling.
Preheat oven to 250ºF.
In a large bowl, whisk eggs, add the sugar, corn syrup, melted butter, vanilla, and salt. Mix until smooth and well combined.
Pour pecans into crust. Pour filling over pecans. Stir the two together gently until pecans are evenly distributed using finger. Be careful not to tear dough.
Bake for 2 hours and 45 minutes until center is sent and crust is golden brown.
Chef's notes: The pie will lightly rise in center. This will tell you it's finished. Don't allow rising too much because it will easily overcook, causing a dark filling and a dry, cracking pie. Perfect pecan pie should have a golden filling. The secret is long and slow cooking. If you're not positive that the pie is done, turn off oven and let rest in oven for 15 minutes. Always be sure pie pan is clean and dough has no holes or the filling will leak and pie will stick.
We NEVER refrigerate pecan pie at the restaurant.

CAJUN SWEET POTATO PECAN PIE

Cajun Sweet Potato Pecan Pie image

This is a hand-me-down recipe that I think started with Paul Prudhomme back when he was chef at the Commander's Palace in New Orleans. A fairly rich pie. You should make the servings fairly small.

Provided by SharleneW

Categories Pie

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 medium sweet potatoes, boiled, peeled and mashed
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon pure vanilla extract
1 large egg
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
1 pinch nutmeg
1 pinch ground allspice
1 9" unbaked pie shell
1/2 cup chopped pecans
3/4 cup granulated sugar
2 large eggs
3/4 cup dark corn syrup
1 tablespoon butter, melted
1/2 teaspoon salt
ground cinnamon
2 teaspoons pure vanilla extract
whipped cream

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.

Nutrition Facts : Calories 421, Fat 14.7, SaturatedFat 4.3, Cholesterol 89.5, Sodium 337.9, Carbohydrate 69.8, Fiber 2.4, Sugar 39.5, Protein 4.6

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COOKING

STEP 1: Place the whole pie, including the aluminum baking pan, into the microwave on defrost setting and set the timer accordingly. STEP 2: Once thawed, you can cut the cold pie more easily by turning the pie upside down on a cutting board and cutting through the bottom crust, through the filling then the edge of the pecan crust last.
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