Total Time
Prep 0 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
  3. Pour the mixture into the pie shell and bake 10 minutes.
  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. Cool on a wire rack.
Most Helpful

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!

tricia_broenneke November 29, 2008

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. :)

Sue's Kitchen July 12, 2010

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!

Annabelle P November 29, 2009