LOUISIANA ROASTED PECAN PIE
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
Provided by EdsGirlAngie
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508.4, Fat 25.9, SaturatedFat 5.5, Cholesterol 77.4, Sodium 208.2, Carbohydrate 68.1, Fiber 2.7, Sugar 36.6, Protein 5.5
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