Tujagues Pecan Pie Recipe Foodcom
TUJAGUE'S PECAN PIE (FROM THE GUMBO PAGES)
(Introduction by Malcolm Hébert) "When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. "This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years." (I have saved this from Chuck Taggart's recipes, truly a Southerner)
Provided by KissaMew
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
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.).
FRENCH PECAN PIE
Make and share this French Pecan Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff but not dry.
- Gradually add sugar.
- Add vanilla, broken crackers and pecans.
- Bake in a 10-inch buttered pie pan for 30 minutes at 300 degrees Fahrenheit.
- Cool.
- Top with sweetened whipped cream (spread over cooled pie).
- Garnish with shaved chocolate.
PECAN PIE
Make and share this Pecan Pie recipe from Food.com.
Provided by Kim Hardwick
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bake 325°F for 30-45 minutes.
- Makes two small 8-inch pies or one 9-inch deep dish.
Nutrition Facts : Calories 700.6, Fat 44, SaturatedFat 12.7, Cholesterol 146.4, Sodium 338.9, Carbohydrate 78, Fiber 3.5, Sugar 48.7, Protein 6.6
CAJUN FIG AND PECAN PIE
From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.
Provided by Vicki in CT
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1
PECAN PIE
A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.
Provided by ThatJodiGirl
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Filling------------.
- Beat eggs lightly with an electric mixer or fork until combined.
- Stir in corn syrup, sugar, butter and vanilla extract.
- Stir well.
- Stir in pecan halves and pour filling into crust.
- Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
- Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
Nutrition Facts : Calories 653.5, Fat 37.4, SaturatedFat 11, Cholesterol 120.1, Sodium 282.6, Carbohydrate 78.3, Fiber 3.1, Sugar 36.9, Protein 7
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