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Tujague's Pecan Pie


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.

This recipe for pecan pie is from Tujague's restaurant in New Orleans.

1 9-inch unbaked pie shell
3 eggs
1 cup sugar
2/3 cup dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons Armagnac or other brandy
1-1/2 cups pecan halves

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.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.