Potholder New Orleans Pecan Pie Recipes

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.

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.

POTHOLDER NEW ORLEANS PECAN PIE

Steps:

• Cream butter and sugar together until fluffy.
• Add salt, karo syrup, eggs, and vanilla.
• Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
• Pour filling over pecans.
• Decoratively place remaining pecans on the top of the pie .
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
• Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.

NEW ORLEANS PECAN PIE

Steps:

• In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened, about 5 minutes. Pour into baked pie shell; set aside. In large mixing bowl, immediately beat egg whites until soft peaks form. Gradually add brown sugar; continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with chopped pecans. Bake at 375 degrees F for 12-15 minutes or until golden.

NEW ORLEANS PECAN PIE

Steps:

• In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened, about 5 minutes. Pour into baked pie shell; set aside. In large mixing bowl, immediately beat egg whites until soft peaks form. Gradually add brown sugar; continue to beat until stiff. While filling is still warm, spread egg white topping over filling. Sprinkle with chopped pecans. Bake at 375 degrees F for 12-15 minutes or until golden.

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.

NEW ORLEANS PECAN PRALINE PIE

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.

TUJAGUE'S PECAN PIE (FROM THE GUMBO PAGES)

Steps:

• Preheat the oven to 400 degrees.
• In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
• Pour the mixture into the pie shell and bake 10 minutes.
• Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
• Cool on a wire rack. Serves 6-8.
• (Many thanks to Christopher Hébert for providing the recipe.).

POTHOLDER NEW ORLEANS PECAN PIE

Steps:

• Cream butter and sugar together until fluffy.
• Add salt, karo syrup, eggs, and vanilla.
• Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
• Pour filling over pecans.
• Decoratively place remaining pecans on the top of the pie .
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
• Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.

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.