There are as many variations for pecan pie in Louisiana as there
are pastry shops. This recipe was given to me many years ago by
a wonderful African American chef. I often wonder how wealthy she
could have become, had she sold this recipe.
- 1/2 cup honey
- 1 cup pecans, chopped
- 1/4 pound butter
- 1 cup sugar
- 3 eggs, beaten
- ½ cup Karo syrup
- ½ tsp lemon juice
- 1 tsp vanilla
- pinch of cinnamon
- pinch of nutmeg
- 1 (9-inch) uncooked pie shell
Preheat oven to 425 degrees F. In a heavy-bottom sauté pan,
brown butter over medium-high heat. Do not burn. Remove and allow
to cool slightly. In a large mixing bowl, combine sugar, eggs, Karo
syrup and honey. Using a wire whisk, blend all ingredients well.
Add the browned butter, lemon juice, vanilla and pecans. Season
to taste using cinnamon and nutmeg. Continue to whip until all ingredients
are well blended. Pour into pie shell and bake on center rack of
oven for 10 minutes. Reduce temperature to 375 degrees F and bake
for an additional 35 minutes. Remove from oven and allow to cool.