La Louisiana Pecan Pie Recipes

Steps:

• Set oven to 350 degrees.
• Put pecans inside of the pie shell, put on sheet pan and set aside.
• Beat eggs well.
• Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
• Pour this entire mixture over top of the pecans in the pie shell.
• Bake for about 45 minutes at 350 degrees.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly.
• In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream.

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.

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.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes., Divide dough in half. Roll each half into a 6-in. circle. Transfer to two 4-1/2-in. tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in shells., In another small bowl, whisk egg, brown sugar, corn syrup and vanilla. Pour over pecans. Place shells on a baking sheet. Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Top with whipped cream if desired.