Louisiana Pecan Pie Food

LOUISIANA ROASTED PECAN PIE

Steps:

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

LA LOUISIANA PECAN PIE

Steps:

• Completely pave shell with nutmeats, crowding them in. Chill the shell for at least a half hour. Preheat the oven to 400 degrees.
• Combine the sugar, syrup and butter in a heavy saucepan. Whisk over low heat just until the butter is melted and ingredients blended. Remove from heat.
• Beat the eggs with the salt until completely mixed. Beat in lukewarm syrup mixture, then the vanilla and rum.
• Brush the rim of the shell with cream. Pour in filling mixture. (Pecans will start floating.)
• Cover the edges of the shell with aluminum foil. Set the pie on lower rack and bake 40 minutes. Cover center with another sheet of foil if it starts to brown too rapidly.
• Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up. Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.

PECAN PIE

Steps:

• Preheat the oven to 325 degrees F.
• In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
• Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.

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.

PECAN PIE (NEW ORLEANS STYLE)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
• Beat in the molasses, vanilla and salt.
• Stir in pecans.
• Pour the filling into the two unbaked pie shells.
• Bake for 1 hour or until firm in the middle.

SOUTHERN PECAN PIE I

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

SOUTHERN HONEY-PECAN PIE

Steps:

• In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

NEW ORLEANS PECAN PIE

Steps:

• For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside. , In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown.