(Introduction by Malcolm Hébert) "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." (I have saved this from Chuck Taggart's recipes, truly a Southerner)
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Units: US | Metric
- 1Preheat the oven to 400 degrees.
- 2In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
- 3Pour the mixture into the pie shell and bake 10 minutes.
- 4Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
- 5Cool on a wire rack. Serves 6-8.
- 6(Many thanks to Christopher Hébert for providing the recipe.).
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Nutritional Facts for Tujague's Pecan Pie (From the Gumbo Pages)
Serving Size: 1 (157 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 628.6
- Calories from Fat 306
- Total Fat 34.1 g
- Saturated Fat 7.2 g
- Cholesterol 115.9 mg
- Sodium 323.1 mg
- Total Carbohydrate 79.0 g
- Dietary Fiber 3.4 g
- Sugars 44.3 g
- Protein 7.3 g
The following items or measurements are not included: