Best Darn Pecan Pie

A Taste of Louisiana with Chef John Folse

The Story:
I don’t think anyone knows how many variations there are for this premier Southern dessert. I have seen pecan pies flavored with everything from figs to persimmons and even swirled-in chocolate. Personally, I think the old original recipe still outshines them all. So here we present the traditional Louisiana pecan pie.

Prep Time:
1 hour • Makes 1 (9-inch) pie

The Ingredients:
1 cup chopped pecans
1/4 pound butter
1 cup brown sugar
3/4 cup corn syrup
1/4 cup honey
Zest of 1 orange, chopped
1 tbsp. vanilla
3 eggs
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 (9-inch) deep-dish pie shell, uncooked

The Method:
Preheat oven to 425 degrees F. In a heavy-bottomed saut� pan, brown butter over medium-high heat. The browning around the edges of the butter gives this pie its unique flavor. Do not burn the butter. Remove butter from heat and allow to cool slightly. In a large mixing bowl, combine, brown sugar, corn syrup, honey, orange zest, vanilla, eggs, cinnamon and nutmeg. Using a wire whisk, blend ingredients until all is incorporated. Add the browned butter and pecans, blending well into the egg mixture. Pour contents into the pie shell and bake on center rack of oven for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove pie from oven and allow to cool thoroughly before slicing.

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