| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Cajun |
Pies, Nuts, Cajun |
6 |
-8 |
INGREDIENTS
| 1 |
|
9-inch unbaked pie shell |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 2/3 |
c |
Dark Karo syrup |
| 2 |
tb |
Butter, melted |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Armagnac or other brandy |
| 1 1/2 |
c |
Pecan halves |
INSTRUCTIONS
(Introduction by Malcolm H.bert)
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. The first pecans I ever ate came from
my Grandmother's pecan tree in her backyard. Every Christmas she would send
a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were
not those tasteless thin shelled kind; hers had thick shells with just as
much shell as meat and 10 times more taste.
This recipe for pecan pie is from my mother's uncle whose family owned
Tujague's restaurant in New Orleans for more than 70 years.
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. Walt MM
(Many thanks to Christopher H.bert for providing the recipe.)
Posted to MM-Recipes Digest V3 #260
Date: Mon, 23 Sep 1996 00:05:06 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”