When you think of pecans, what comes to mind? For most, it’s either pecan pie, pecan pralines, or just snacking on a handful of the delicious nuts. But the fact is that few other nuts are as versatile as the pecan, and no matter what you’re creating in your kitchen, pecans could be a secret ingredient. Continue reading
Most Americans hear the word “pecan” and automatically start looking forward to eating some nuts or maybe enjoying a delicious, savory pie. But there’s so much more that you can do with pecans; one thing we think everybody should try is pecan meal. Continue reading
When you think of holiday desserts in the fall and winter, there are probably two pies that come to mind – pumpkin and pecan. Obviously, we are partial to pecan pie, and believe it’s the most delicious pie to enjoy this autumn. Where did pecan pie come from, and how did it get to be so popular during this time of year? Continue reading
As the season’s change and the days grow longer, one thing that also occurs is a shift in the way we eat. Light summer fare often changes to more robust, earthy, comfort foods like stews and chilis. However, it’s also worth remembering that for great autumn flavors, Louisiana pecans are a perfect choice as well and one that fits into so many recipes and snacking options. Continue reading
This pecan pie recipe was recommended by Charlotte Lancaster. She says, “Baking the pie in a cake pan instead of a pie pan means it holds its shape, as well as its delicious contents and the buttery crust is awesome!” The decision to use fresh Louisiana pecans will be an excellent choice.
3 Tablespoons unsalted butter, salted
2 Tablespoons sugar
¼ teaspoon salt
½ of a whole egg (Vigorously beaten until frothy – reserve the other half for the sweet potato filling)
2 Tablespoons cold milk
1 cup all-purpose flour
Sweet Potato Filling Ingredients
2 to 3 sweet potatoes (or enough to yield 1 cup cooked pulp), baked
¼ cup packed, light brown sugar
2 Tablespoons sugar
½ egg, vigorously beaten until frothy (reserved above)
1 Tablespoon heavy cream
1 Tablespoon unsalted butter, softened
1 Tablespoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pecan Pie Syrup Ingredients
¾ cup sugar
¾ cup dark corn syrup
2 small eggs
1 ½ Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
¾ cup pecan pieces or halves
Directions for Dough
1. Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the ½ egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (over mixing will produce a tough dough).
2. Remove the dough from the bowl and shape into a 5 inch patty about ½ inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)
3. On a lightly floured surface roll out dough to a thickness of 1/8 to ¼ inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1 ½ inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.
Directions for the Sweet Potato Filling
Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not over beat. Set aside.
Directions for the Pecan Pie Syrup
Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.
1. Spoon the sweet potato filling evenly into the dough-lined cake pan.
2. Pour the pecan syrup on top.
3. Bake in a 325 degree F oven until a knife inserted in the center comes out clean, about 1 ¾ hours. (Note: The pecans will rise to the top of the pie during baking.)
Cool and serve with Chantilly Cream. Store the pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.
Chantilly Cream Ingredients
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Gran Marnier
¼ cup sugar
2 Tablespoons dairy sour cream
Directions for Chantilly Cream
Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Gran Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. DO NOT OVER BEAT. (Over beating will make the cream grainy, which is the first step leading to butter. Once grainy you can’t return it to its former consistency, but if this ever happens, enjoy it on toast!)
Makes about 2 cups
From Chef Paul Prudhomme’s Louisiana Kitchen
Charlotte Lancaster shared this recipe with us. The thing that separates this pecan pie recipe from most others is the use of GROUND roasted pecans in the filling, in addition to the usual pecan halves. Besides enhancing the pecan flavor, the ground pecans also give the filling a slightly less “goopy” texture.
1 cup plus 3 tablespoons flour
½ teaspoon salt
7 tablespoons cold, unsalted butter, cut up
¼ cup ice water
Pecan Filling Ingredients
½ cup pecan pieces or halves, dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves
Directions for Dough
1. Sift 1 cup of the flour and the salt into a large bowl. Add butter, and working quickly with a light touch, cut butter into the flour with a spoon and fingertips until mixture is the texture of coarse cornmeal. Add ice water and stir until well blended.
2. Form the dough into a ball and place on a flat surface floured with the remaining 3 tablespoons flour. With a floured rolling pin, roll out dough to a thickness of 1/4 to 1/8 inch. Place an ungreased 8 ½ inch round pie pan face down on top of the dough and cut around the pan, leaving a ¾ inch border. Lightly flour the top of the dough and fold it in quarters.
3. Carefully place dough in the pie pan, with the points of the folded dough centered. Unfold dough and line the pan bottom and sides, gently pressing dough into place and draping a little over the rim. Flute the edges. Refrigerate prepared pie shell until ready to use.
Directions for Pecan Filling
1. Process roasted pecans in a food processor until they become a relatively smooth butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
2. Place eggs in a medium-size bowl of an electric mixer and beat on high speed a few seconds until frothy. Add sugar, corn syrup, butter, vanilla extract, salt and pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides down as needed.
3. Stir in the unroasted pecan halves. Pour mixture into prepared pie shell.
4. Place on a cookie sheet and bake at 350 degrees F for 40 minutes. Reduce heat to 325 degrees F and bake until filling is browned on top and crust on edges is lightly browned, about 40 minutes more. Remove from oven and let cool at least 30 minutes before serving.
** Helpful Hint: To save time use a frozen pie crust.
Why is this a famous pecan pie? The name “famous” for this pecan pie is named such as this was a recipe from Lindy Boggs. Today is the two year anniversary of Lindy’s death. In 1976 Mrs Boggs became the first woman to preside over a Democratic National Convention. Three years earlier, she had become the first woman from Louisiana elected to the House. Lindy succeeded her husband in the House of Representatives after he was killed in a plane crash. Lindy Boggs went on to serve nine terms on Capitol Hill, notably as a champion of women’s rights. She died July 27, 2013 at the age of 97.
2 frozen pie crusts
1 cup sugar
1 cup white Karo syrup
3 tablespoons melted butter
1 teaspoon vanilla
Pinch each cloves, nutmeg, cinnamon, salt
2 cups shelled pecans
Take crusts from freezer while preparing other ingredients. When thawed prick edges and bottom. Brush with butter.
Slightly beat eggs. Stir in sugar, butter, white syrup, pinch of salt. Beat. Add vanilla, cloves, nutmeg, cinnamon. Gently stir in pecans. Place in pie shells.
Bake in 350°F oven for 40 to 50 minutes. (Second pie can be frozen if you need only one pie.) Yield: 12-16 servings.
Pecan pie is considered a staple at holiday meals in the South. This irresistible amazing tasty pie is even found in lyrics of the song “Chicken Fried” by the famous Southern band – The Zac Brown Band –
Beneath the shade of a Georgia pine
And that’s home you know
Sweet tea, pecan pie and homemade wine
Where the peaches grow
There are numerous pecan pie recipes all across the web. Simply browse and choose one to your liking. Below are tips to follow that will enable you to create an awesome pecan pie –
- Mind your eggs. Extra large eggs tend to be too much for pecan pie, and medium just isn’t enough. Opt for large eggs.
- Coat your measuring cup with oil, or spritz with non-stick cooking spray before measuring your corn syrup.
- Cut calories by substituting a reduced calorie corn syrup, such as Karo’s Lite corn syrup instead of the regular kind.
- Toast the pecans for enhanced flavor and only use fresh pecans.
- Don’t use a blender or a mixer. Use a whisk and a wooden spoon. Hand mix only – and don’t beat it to death! Many pecan pies end up runny due to over-beating.
- Shield edges of pie with foil about halfway through cooking time to prevent over-browning.
- Let the pie cool completely before slicing, as this will allow the filling to set completely.
- Pie is done when a knife inserted into the center comes out fairly clean. The filling may seem a bit jiggly as a whole, but it will continue cooking a bit even after removed from the oven – so you don’t want to overcook it.
This version of the pecan pie has three delicious layers that make for a taste tantalizing experience. Celebrate Spring time tomorrow with a delicious cream cheese pecan pie! Try it and let us know what you thought…
- 1 8-ounce package cream cheese, at room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups pecan pieces (chopped)
- 1 cup light corn syrup (Karo)
- 1/4 cup sugar
- 3 eggs, beaten well with a fork
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie shell
Preheat oven to 375 degrees F.
Combine the cream cheese and 1/3 cup sugar in a bowl. Beat at high speed with an electric mixer until fluffy. Add 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend well. Pour into the pie shell. Sprinkle the pecans evenly over the cream cheese mixture.
Combine the corn syrup, 1/4 cup sugar, 3 beaten eggs and vanilla, mixing well. Carefully pour mixture over the pecan layer. Bake at 375°F for 35 to 40 minutes or until set. Allow to cool completely, then refrigerate for 2 to 3 hours before serving.