Louisiana Yam Pecan Pie Recipes

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LOUISIANA YAM-PECAN PIE



Louisiana Yam-Pecan Pie image

My girlfriend gave me this recipe when she was going to college. She found the recipe in a college magazine named Co-ed, circa 1968.

Provided by Veronica DeValcourt Day

Categories     Cakes & Candy

Yield 1

Number Of Ingredients 13

2 cups cooked, peeled mashed yams (about 4 medium yams)
1/4 cup melted butter or margarine
3 eggs slightly beaten
1/2 cup molasses
1/4 cup honey
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp grated orange rind
1/2 cup light cream
1 cup pecan halves
1 unbaked pastry shell

Steps:

  • Beat the yams, butter, eggs, molasses, honey, salt, spices, orange rind and cream until well blended and smooth .
  • Turn the yam mixture into the pastry shell.
  • Arrange the pecans over the top of the filling.
  • Bake in a very hot oven at 450 degrees for 15 minutes then in a moderate 350 degree oven 45 minutes or until the filling is set.

PAUL PRUDHOMME'S SWEET POTATO PECAN PIE



Paul Prudhomme's Sweet Potato Pecan Pie image

This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.

Provided by Marian Burros

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch pie

Number Of Ingredients 28

3 tablespoons unsalted butter
2 tablespoons sugar
1/2 beaten egg
2 tablespoons milk
1 cup flour
1 cup cooked, mashed sweet potatoes
1 tablespoon unsalted butter
1 tablespoon vanilla
1/4 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
1/2 beaten egg
1 tablespoon heavy cream
2 tablespoons sugar
1/2 cup chopped pecans
3/4 cup sugar
2 eggs
1 1/2 tablespoons unsalted butter, melted
3/4 cup dark corn syrup
Pinch of salt
Pinch of cinnamon
2 teaspoons vanilla
1 cup heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur
1 tablespoon Cognac

Steps:

  • Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
  • Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
  • Heat oven to 300 degrees.
  • Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
  • Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
  • Transfer pie to oven and bake for 1 1/2 hours. Cool.
  • Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.

PECAN PIE (NEW ORLEANS STYLE)



Pecan Pie (New Orleans Style) image

Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute all or part of the molasses with corn syrup.

Provided by Galley Wench

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

3 large eggs
1 cup sugar
1 tablespoon melted butter or 1 tablespoon margarine
3 tablespoons all-purpose flour
1 cup molasses
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecan halves
2 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
  • Beat in the molasses, vanilla and salt.
  • Stir in pecans.
  • Pour the filling into the two unbaked pie shells.
  • Bake for 1 hour or until firm in the middle.

Nutrition Facts : Calories 446.3, Fat 24.1, SaturatedFat 4.5, Cholesterol 55.4, Sodium 287.5, Carbohydrate 55.2, Fiber 2.7, Sugar 33.1, Protein 5.1

LOUISIANA PECAN PIE



Louisiana Pecan Pie image

Simple, delicious and will win over those who have never liked pecan pie. One being me! Those of you that decide to try this, I hope you enjoy!

Provided by Leslulu

Categories     Pie

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

4 eggs
1/2 teaspoon salt
1/4 cup butter, melted
1 1/4 cups corn syrup, light
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 cup pecans
1 deep dish pie shell

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.

LOUISIANA ROASTED PECAN PIE



Louisiana Roasted Pecan Pie image

I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.

Provided by EdsGirlAngie

Categories     Pie

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

1 unbaked pie shell (8-1/2 inch to 9 inch)
1/2 cup pecan pieces
3 eggs
3/4 cup sugar
1/4 cup brown sugar
1 cup corn syrup
2 tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons Bourbon (optional)
1/8 teaspoon salt
1 cup pecan halves

Steps:

  • Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
  • Preheat oven to 350 degrees F.
  • Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
  • Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
  • Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
  • Remove from oven and allow to cool thoroughly before serving.

Nutrition Facts : Calories 508.4, Fat 25.9, SaturatedFat 5.5, Cholesterol 77.4, Sodium 208.2, Carbohydrate 68.1, Fiber 2.7, Sugar 36.6, Protein 5.5

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