Louisiana Creole Pecan Pie

Ingredients

In this Louisiana Creole adaptation of the classic American pecan pie, we incorporate the distinct flavors of Creole cuisine. The addition of molasses adds depth and complexity to the filling, while the crust remains true to the traditional buttery and flaky texture. This version pays homage to the rich culinary heritage of Louisiana, infusing the pie with a touch of Creole magic. We alse have the original recipe for Not Derby Pie, so you can check it out.

• 1 9-inch pie crust (225g) 1 9-inch pie crust (225g)
• 1 ½ cups (180g) pecan halves 1 ½ cups (180g) pecan halves
• 3 large eggs 3 large eggs
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• ½ cup (120ml) dark corn syrup ½ cup (120ml) dark corn syrup
• ¼ cup (60ml) molasses ¼ cup (60ml) molasses
• 4 tablespoons (56g) unsalted butter, melted 4 tablespoons (56g) unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon salt ½ teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 55g, 40g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Place the pie crust in a 9-inch pie dish and crimp the edges.
3. 3.
   Spread the pecan halves evenly over the pie crust.
4. 4.
   In a large bowl, whisk together the eggs, brown sugar, dark corn syrup, molasses, melted butter, vanilla extract, and salt until well combined.
5. 5.
   Pour the filling mixture over the pecans, ensuring they are evenly coated.
6. 6.
   Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. 7.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Pecans — Toasting the pecans before adding them to the pie will enhance their flavor and add a delightful crunch to the final dish.

Tips & Tricks

• For a twist, add a splash of bourbon to the filling mixture for an extra layer of flavor.
• If you prefer a sweeter pie, you can substitute some of the brown sugar with granulated sugar.
• To prevent the crust from becoming soggy, brush it with a beaten egg before adding the filling.
• Allow the pie to cool completely before slicing to ensure clean and neat slices.
• Serve the pie with a drizzle of warm caramel sauce for an indulgent touch.

Serving advice

Serve the Louisiana Creole Pecan Pie warm or at room temperature. Top each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

To enhance the presentation of the Louisiana Creole Pecan Pie, dust the top with a sprinkle of powdered sugar before serving. You can also garnish each slice with a few extra pecan halves for an elegant touch.