Best 3 Louisiana Pecan Pie Recipes

**Louisiana Pecan Pie: A Southern Delight**

Louisiana pecan pie is a classic Southern dessert that is perfect for any occasion. It features a flaky crust filled with a sweet and nutty pecan filling. The combination of buttery crust, gooey filling, and crunchy pecans makes this pie irresistible. This article offers two takes on this timeless recipe: a traditional version and a chocolate pecan pie variation. The traditional pecan pie follows the classic recipe, using simple ingredients like sugar, corn syrup, butter, eggs, and vanilla extract. The chocolate pecan pie adds a rich and decadent twist to the traditional recipe by incorporating melted chocolate into the filling. Both pies are sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA PECAN PIE

Louisiana Pecan Pie image

Simple, delicious and will win over those who have never liked pecan pie. One being me! Those of you that decide to try this, I hope you enjoy!

Provided by Leslulu

Categories Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs
1/2 teaspoon salt
1/4 cup butter, melted
1 1/4 cups corn syrup, light
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 cup pecans
1 deep dish pie shell

Steps:

Set oven to 350 degrees.
Put pecans inside of the pie shell, put on sheet pan and set aside.
Beat eggs well.
Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
Pour this entire mixture over top of the pecans in the pie shell.
Bake for about 45 minutes at 350 degrees.

LA LOUISIANA PECAN PIE

La Louisiana Pecan Pie image

Provided by Leslie Land

Categories dessert

Time 1h45m

Yield One 9-inch pie

Number Of Ingredients 10

Ingredients

1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe)
Giant pecans to cover shell, about 1 1/4 cups
3/4 cup dark brown sugar, tightly packed
1 1/3 cups dark Karo syrup
4 tablespoons butter, softened
4 large eggs
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons dark rum
Light cream for brushing shell

Steps:

Completely pave shell with nutmeats, crowding them in. Chill the shell for at least a half hour. Preheat the oven to 400 degrees.
Combine the sugar, syrup and butter in a heavy saucepan. Whisk over low heat just until the butter is melted and ingredients blended. Remove from heat.
Beat the eggs with the salt until completely mixed. Beat in lukewarm syrup mixture, then the vanilla and rum.
Brush the rim of the shell with cream. Pour in filling mixture. (Pecans will start floating.)
Cover the edges of the shell with aluminum foil. Set the pie on lower rack and bake 40 minutes. Cover center with another sheet of foil if it starts to brown too rapidly.
Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up. Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.

LOUISIANA BROWNED-BUTTER PECAN PIE

LOUISIANA BROWNED-BUTTER PECAN PIE image

Categories Nut Dessert Bake

Yield 8-10 people

Number Of Ingredients 10

Ingredients

pie crust
Filling:
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
2 tablespoons honey
2 teaspoons vanilla extract
1/8 teaspoon cinnamon
1 1/2 cups coarsely chopped pecans

Steps:

1. Make or buy your favorite pie shell. 2. Using a shiny pan (so you can see what's happening in the pan), melt the butter over medium to medium-high heat. Stir with wooden spoon and keep a close eye on it. Once it starts to brown it goes quickly, the trick is to catch it at a golden brown, before the little solids get too dark and burn. Typically it takes 2-4 minutes. Once browned, remove from heat immediately and pour into a bowl to cool. 3. Preheat oven to 400 degrees. 4. Combine, eggs, brown sugar, corn syrup, honey, vanilla and cinnamon in a large bowl. Whisk well to blend. Add the browned butter, whisk again until evenly combined. Add the pecans, stir. Pour the filling into the pie shell, use a fork to evenly distribute pecans. 5. Place pie on center rack of oven and bake for 10 minutes at 400. Reduce oven to 350 degrees, bake for 10 more minutes. Slowly slide rack out and put foil around the edges of piecrust so it doesn't burn, then rotate pie 180 degrees so it cooks evenly. Bake for another 15 to 20 minutes. When done the pie will have puffed slightly and developed cracks around the perimeter. Remove and cool on wire rack.

Tips:

For a richer flavor, toast the pecans before adding them to the pie filling.
If you don't have a pie crust, you can use a pre-made one from the store.
To prevent the pie from becoming too runny, make sure that the eggs and sugar are well beaten before adding them to the filling.
Bake the pie until the crust is golden brown and the filling is set. This usually takes about 1 hour and 15 minutes.
Let the pie cool for at least 1 hour before serving. This will allow the filling to set completely.

Conclusion:

Louisiana pecan pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, buttery filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!