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» Famous New Orleans Pecan Pie
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
We suggest prebaking the pie shell or tart shells for about seven minutes at 350° F. For best results, use weights in the pie shell. Some of our favorite variations of this recipe
1. Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350°F oven for 40 to 45 minutes. Yield: (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
1. Prepare using same methods as Famous New Orleans Pecan Pie. Create your own, or purchase packaged tart shells. Yield: 16 tarts.
BOURBON PECAN PIE
Add one tablespoon bourbon whiskey to the filling before baking.
CHOCOLATE PECAN PIE
After prebaking the pie or tart shells, sprinkle them with chocolate pies. Then pour in pie filling.
CREAM CHEESE PECAN PIE
Soften eight ounces cream cheese. Mix with 1/4 cup powdered sugar and one egg or liquid-egg substitute. Spread over pie or tart shell, and pour in filling.
ALMOND PIE
Substitute sliced or slivered almonds for pecans. Use almond extract instead of vanilla.
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