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What’s Cooking in October?

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October kicks off with the bountiful harvest of pecans throughout the South. It’s another time of year that we “get while the gittin’ is good.” I still harvest pecans from our family tree in Belle Rose that’s been around since I was a little boy. This is an important time when I have to stock up on pecans for my Christmas fruitcakes. Although I am no relation that I know of to the Bergeron family in New Roads I do send my pecans to be shelled and often buy their fine product. I love pecan pie and I use a recipe from the Allons Manger (Let’s Eat) cookbook. I use raw brown sugar in the recipe that I get from Cora Texas sugar house in White Castle. Every year during harvest or as we call it in South Louisiana, “grinning,” I get my raw sugar while it’s still hot off the conveyor belt at the mill. I always grab me a “hand full” to taste. Can you tell I have a sweet tooth? It runs deep in my family. This pie, although is not overly sweet, is great with fresh whipped cream. It will make two deep dish pies. Enjoy one yourself and give one away as a special treat. Don’t forget to keep this recipe on hand for the holidays. They’re right around the corner, you know.

 

Pecan Pie

Ingredients:

– 1 box Pillsbury rolled pie crust (red box in refrigerated section)

– 2 deep dish pie pans

– 2¼ cups white corn syrup

– ¾ cup butter, softened

– 1 ½ cup brown or raw sugar

– 9 eggs, beaten

– 2 tsp. vanilla

– 3 cups pecans, chopped

– 24 pecan halves

– Fresh whipped cream

Preheat oven to 375 degrees. Allow pie crust to set at room temperature for 15 minutes. Spray pie pans with non-stick spray. Unroll pie crust and place in pie pans. Fold under crust if it’s too big for the pan. Using your index finger and thumb from both hands, pinch the crust to make a decorative edge. In a medium mixing bowl, cream corn syrup with butter. I use a tabletop KitchenAid mixer. Add brown sugar and beaten eggs. Mix all thoroughly and fold in vanilla and pecans. Divide mixture into two pie shells. Decorate edges with pecan halves. Bake for 35-40 minutes until center of pie rises and is just set. Turn oven off and allow to cool in oven with door ajar for 15 minutes. Serve at room temperature with fresh whipped cream.

Adapted from Mable Savoie’s recipe in Allons Manager

 

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