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Creole Pecan Pie Recipe

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This recipe for Creole Pecan Pie, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Sypesteyn
Added: Saturday, June 7, 2008


1 (9-inch) pie shell
1 large egg yolk
6 1/2 ounces softened cream cheese
1/4 cup granulated sugar
3 teaspoons vanilla extract
1/4 cup firmly packed dark brown sugar
1/2 cup corn syrup
3 large eggs, lightly beaten
1 1/2 cups coarsely chopped pecans

Bake the pie shell in a preheated 350 degrees F oven for 15 minutes, then allow to cool.

Combine the egg yolk, cream cheese, white sugar and half the vanilla extract and spread evenly over the bottom of the pie shell.

Over medium heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla extract and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 minutes, then remove and allow to cool. Freeze for at least 3 hours before cutting.

Serve with Chantilly Cream:
2 1/4 cups heavy cream
1 1/2 tbsp sugar
1 tsp vanilla
pinch of salt

In a large bowl combine ingredients.
Mix on high spead of mixer until whipped cream holds
its shape. Refrigerate for 1 hour.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Once again, New Orleans comes around with an even richer, delicious version of pecan pie. The French Chantilly Cream is very delicate and makes this similar to "a la mode", but of course, the whipped cream is much lighter.




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