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How to Make Pecan Pie

[ 10 ] May 7, 2009 |

How to Make Pecan Pie

Pecan Pie

Pecan Pie

Pecan Pie is a dessert favorite in South Louisiana.  Pecan trees are native to the southern United States. I love to get Pecan Pie at Piccadilly restaurant in Baton Rouge, LA.

We try to buy local pecans from Bergeron’s from New Roads, Louisiana. If you’re gonna be making Cajun cooking recipes, you’re sure gonna want this for a desert item in your bag of tricks.

Back in the day, my grandparents had a couple pecan trees in the backyard of their Southdowns home. I remember collecting pecans in a bucket and all of us sitting around the table cracking and shelling pecans.  I’ve always loved pecans.

In this pecan pie recipe we added a little twist on the traditional pecan pie. We added a shot of Kentucky Bourbon and chocolate chips. It was a hit with the IT guys at my work.  Although no food lasts long once they get a hold of it. Have you made your “sweet tooth” happy today? If not, let’s learn how to make pecan pie

Prep Time: 1 hour
Serves: 6

Ingredients for Pecan Pie

1 package deep dish pie shells
3 eggs
3/4 cup sugar
1 cup Karo syrup; dark or light
3 tablespoons melted butter
2 tablespoons Bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup chocolate chips
2 cups pecan halves

Cooking Directions for Pecan Pie

Heat oven to 350 degrees F.

Remove 1 deep dish pie shell from the package.

Thaw for about 30 minutes prior to baking.

Melt the 3 tablespoons butter either on the stove or just for a few seconds in the microwave.

With a whisk, blend together the eggs, sugar, syrup, butter, Bourbon, vanilla extract and salt.

Now, stir in the chocolate chips and pecan halves.

Mix well.

Pour into the pie shell.  Mixture should not overflow over the crust.

Place on a baking sheet and bake for 45 minutes.

Note:  If the crust is getting too dark after 30 minutes, tear off thin strips of aluminum foil and wrap around the edges, or there are special gadgets you can buy specially for this purpose.

Beryl Stokes

Cajun Cooking TV Chefs

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Category: Other Recipes

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Comments (10)

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  1. QueenLeilani says:

    Hello Mr & Mrs Stokes! I just saw a couple of your videos on youtube and already made the scallop potatoes the same day I watched the video. I’ve never had pecan pie before and this looks so good. I want to make it now. I will tell you how it turns out. =)

    The scallop potatoes already came out really good. I won’t doubt the pecan pie will be super duper yummy.

  2. I love your videos. I followed your video about the cajun holy trinity, then watched the crab soup video several times before I prepared it. The soup was a hit with my family. I plan on trying the pecan pie recipe next.


  3. Beryl says:

    Hi Susan, Thank you so much for your comment! Please let us know how you like the pecan pie! And thanks for watching our videos.

  4. Beryl says:

    Hi QueenLeilani, Thanks for your comment! I’m glad you like the scalloped potatoes, they’re on of Mike’s favorites. Thanks for watching our videos.

  5. Terri says:

    I just discovered your videos tonight, and I am HOOKED! I am always looking for different recipes to try and I love the way you demonstrate each recipe. I cannot wait to try the gumbos and I may even try this pie! 🙂

  6. Tamara says:

    Thank you sooooooooo much for sharing your receipes. I can’t wait to try them. My family and I are Cajun but don’t really know any receipes. You are so beautiful and your demonstration is so natural and spirit filled. You husband is great also! Love the music in background. Please keep sharing. God Bless !

  7. CHRISTINE says:


  8. Beryl says:

    Hi Christine, Karo syrup is a clear corn syrup. You can usually find it in the baking section of your grocery store.

  9. Judy says:

    I have been getting your recipes in my email for a while. I have made your gumbo’s and several other recipes. We love them all. Thank you for posting them all..

  10. Beryl says:

    Hi Judy,

    Thank you so much for your most kind comment!

    We are delighted that you are enjoying the recipes.

    Please stay in touch!

    We appreciate you.

    Beryl and Mike

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