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    You are in: Home / Recipes / Tujague's Pecan Pie Recipe
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    Tujague's Pecan Pie

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    Prep Time:

    Cook Time:

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    lkadlec's Note:

    When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. The first pecans I ever ate came from my Grandmother's pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmother's pecans were not those tasteless thin shelled kind; hers had thick shells with just as much shell as meat and 10 times more taste. This recipe for pecan pie is from my mother's uncle whose family owned Tujague's restaurant in New Orleans for more than 70 years.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees.
    2. 2
      In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
    3. 3
      Pour the mixture into the pie shell and bake 10 minutes.
    4. 4
      Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
    5. 5
      Cool on a wire rack.

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    Ratings & Reviews:

    • on November 29, 2008

      55

      I had never made pecan pie and it was a last minute request. I used a vanilla brandy (about 5 tablespoons), light karo syrup, and extra pecans (maybe a cup) - I did grind up some of the pecans to thicken the sauce. This turned out amazing - in fact the hostess hid the last piece. Thank you so much for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2010

      55

      Hi..I have tried this recipe yet and I have never baked a pecan pie!!! So, I am a little concerned should it come out "runny" as per some comments posted. Another fellow RecipeZaar member noted in another post the following suggestion: "Bake at 350 for 45 to 50 minutes or until center is set. If using an electric oven you might have to add 15 to 20 minutes to the baking time. In either case, test with a toothpick after 45 minutes." This is going to be my plan, keeping my fingers crossed! I'll let you know if this does the trick...thanks for posting. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2009

      55

      Great recipe! Used a Marie Callender's pie shell, pressed some ground pecans into the bottom crust, poked some holes in the crust with a fork, and pre-baked it for ten minutes. Substituted the 3 tablespoons of brandy with 1 1/2 tablespoons of Amaretto. Kept about 3/4 cup of the pecans whole and ground the rest. Wonderful flavor and great texture!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Tujague's Pecan Pie

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 585.4
     
    Calories from Fat 279
    47%
    Total Fat 31.0 g
    47%
    Saturated Fat 6.9 g
    34%
    Cholesterol 115.9 mg
    38%
    Sodium 303.4 mg
    12%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 2.5 g
    10%
    Sugars 45.2 g
    180%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    armagnac

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