La Louisiana Pecan Pie Recipe

Name: La Louisiana Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe); Giant pecans to cover shell, about 1 1/4 cups; 3/4 cup dark brown sugar, tightly packed; 1 ⅓ cups dark Karo syrup; 4 tablespoons butter, softened; 4 large eggs; Pinch of salt; 1 teaspoon vanilla extract; 2 tablespoons dark rum; Light cream for brushing shell

Servings: persons

1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe)
Giant pecans to cover shell, about 1 1/4 cups
3/4 cup dark brown sugar, tightly packed
1 ⅓ cups dark Karo syrup
4 tablespoons butter, softened
4 large eggs
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons dark rum
Light cream for brushing shell

1
Completely pave shell with nutmeats, crowding them in.
2
Chill the shell for at least a half hour.
3
Preheat the oven to 400 degrees.
4
Combine the sugar, syrup and butter in a heavy saucepan.
5
Whisk over low heat just until the butter is melted and ingredients blended.
6
Remove from heat.
7
Beat the eggs with the salt until completely mixed.
8
Beat in lukewarm syrup mixture, then the vanilla and rum.
9
Brush the rim of the shell with cream.
10
Pour in filling mixture.
11
(Pecans will start floating.)
12
Cover the edges of the shell with aluminum foil.
13
Set the pie on lower rack and bake 40 minutes.
14
Cover center with another sheet of foil if it starts to brown too rapidly.
15
Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up.
16
Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 unbaked 9-inch pie shell, your favorite pate brisee or rich pastry for custard pies (see recipe), Giant pecans to cover shell, about 1 1/4 cups, 3/4 cup dark brown sugar, tightly packed, 1 ⅓ cups dark Karo syrup, and more.

Yes, La Louisiana Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

La Louisiana Pecan Pie

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