Emeril Lagasse Cookbook
Emeril Lagasse Cookbook
Pecan Pie

Recipe courtesy Emeril Lagasse, originally appearing in Louisiana Real & Rustic, by Emeril Lagasse and Marcelle Bienvenue, William Morrow & Company, Inc., 1996

Yield: one 9-inch pie, yielding 6 – 8 servings

Emeril's Fresh Pecan PieIngredients
1 recipe for Basic Sweet Pie Crust, recipe follows
2 cups pecan pieces
3 large eggs, beaten
1 cup dark brown sugar
¾ cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
6 tablespoons unsalted butter, melted
Directions
  1. Preheat the oven to 375 degrees F.
  2. Roll out the pie shell and place in the bottom of a 9-inch pie pan.
  3. Spread the pecan pieces evenly on the bottom. In a mixing bowl combine the eggs, brown sugar, corn syrup, vanilla, salt, and butter.
  4. Mix well, and pour over the pecans.
  5. Place the pie in the preheated oven and bake for 45 minutes, or until the filling sets and the pastry is darkt brown.
  6. Remove the pie from the oven and allow to cool for 1 hour before slicing to serve.


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