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.
Ingredients:
- 3 extra-large eggs
- 1 cup brown sugar, packed
- 1 cup corn syrup, dark or light
- 1 teaspoon vanilla
- 1 cup pecans, coarsely chopped or halved
- 1/8 teaspoon salt
Directions:
Prebake the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. makes: (1) 9-inch pie.
Variations:
Pecan Pie Tarts
- 3 extra-large eggs
- 1 cup brown sugar, packed
- 1 cup corn syrup, dark or light
- 1 teaspoon vanilla
- 2 cup pecans, coarsely chopped
- 1/8 teaspoon salt
A Rick & Mel Recipe
Real New Orleans Recipes 
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