Pecans are native to the south, making New Orleans Pecan Pie a common New Orleans treat. Serve it warm for optimal enjoyment of the rich and decadent combination of vanilla, nut, and cinnamon flavors. You will need eggs, sugar, flour, vinegar, corn syrup, butter, pecans, an unbaked pie shell and Ronald Reginald’s Melipone® Mexican Vanilla or Ronald Reginald’s Vanilla Bean Marinade®.
New Orleans Pecan Pie
By: Le Ruth's (Chef Leruth)
Recipe type: Dessert
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 2 tsp. flour
- 2 tsp. white vinegar (optional to reduce sweetness)
- 1 cup white corn syrup
- ½ stick butter, melted
- 1 ¼ cups pecans
- 1 9" unbaked pie shell
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
Instructions
- Preheat oven to 340º F.
- Mix eggs, sugar, flour, vinegar, and Melipone® Mexican Vanilla. Add melted butter and then pecans. Pour into unbaked 9" shell and bake for 45 to 50 minutes. Reduce oven to 320º when half baked.