Cajun Fig And Pecan Pie Recipes

CAJUN FIG AND PECAN PIE

Steps:

• Preheat oven to 425 degrees.
• In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
• Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
• Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.

ENOLA PRUDHOMME'S CAJUN FIG CAKE

Steps:

• Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
• Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
• Cool in pan; run knife around sides and turn out.

LOUISIANA PECAN PIE

Steps:

• Set oven to 350 degrees.
• Put pecans inside of the pie shell, put on sheet pan and set aside.
• Beat eggs well.
• Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
• Pour this entire mixture over top of the pecans in the pie shell.
• Bake for about 45 minutes at 350 degrees.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.