Attention all foodies and bakers! Get ready to sink your teeth into the rich and decadent Tujague’s Pecan Pie recipe – a classic New Orleans dessert that will have you craving more. If you’re searching for a dessert that has the perfect balance of crunchy pecans, a crisp crust, and a smooth filling, then look no further. This recipe is everything you need in a Southern treat and more.
Tujague’s Pecan Pie recipe has been passed down through generations of cooks in New Orleans’ renowned French Quarter. It has stood the test of time, and it’s not hard to know why – the pie is packed with rich flavors that are simply impossible to resist.
This Southern delicacy has gained popularity over the years, with several chefs and home bakers putting their unique twists on this classic favorite. But today, I present to you a tried-and-true recipe straight from Tujague’s cookbook of Creole recipes.
Each slice of this pie offers a bite of buttery pastry filled with large, roasted pecan halves soaked in Armagnac or other brandy, and stirred into an egg mixture flavored with vanilla extract. The eggs are beaten until fluffy to make the filling light yet creamy. You’ll be able to savor every component of this pie – from its hearty crust to its luscious filling.
Let Tujague’s Pecan Pie become your new go-to dessert for special occasions and family gatherings. Trust me; it will have everyone at the table singing your praises. So roll up your sleeves, preheat your ovens, and let’s get baking!
Why You’ll Love This Recipe
Friends, let me tell you, if you have a sweet tooth, or even if you don’t, you are in for a real treat with this Tujague’s pecan pie recipe!
Firstly, the recipe has been perfected over the years, handed down from generation to generation of Creole bakers in Tujague’s New Orleans kitchen. Believe me, it has stood the test of time!
Secondly, its ingredients are real and natural. For example, the pecan halves give this pie some great crunch, while brown sugar provides that classic Southern sweetness. And let’s not forget about the caramel-like goodness contributed by Karo syrup – yum! This pecan pie is both comforting and decadent, dripping with hints of vanilla extract and warming spices like cinnamon and nutmeg.
Lastly, this recipe can be adjusted to suit all sorts of tastes! Don’t like corn syrup? No problem. You can opt for something gentler-tasting like Armagnac or other brandy. You can also satisfy chocoholics by turning this Tujague classic into a rich chocolate pecan pie with some dark chocolate chips! The possibilities are endless!
What’s more, you can serve this delicious dessert anytime; whether it’s Thanksgiving dinner for your family or a gathering with your colleagues at work. Trust me; people will be smitten with your baking skills after one bite of Tujague’s Pecan Pie Recipe. So what makes this recipe special? It’s the history behind it and its ability to create an unforgettable experience through flavors that are both familiar and exciting at the same time!
To make this delightful Tujague’s pecan pie, you need pecan halves, Armagnac or other brandy, salt, vanilla extract, butter, sugar, eggs, corn syrup, and a pie shell. The ingredients list is fairly simple and easy to obtain in any local grocery store.
Here are the ingredient details:
- 1 cup pecan halves
- 2 tablespoons Armagnac or other brandy
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 stick (6 tablespoons) unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 2/3 cups dark Karo syrup
- 1 unbaked 9-inch pie shell
In case you want to give it a little twist and add your personal touch, you can try the recipe variations mentioned below. But first things first: let’s start with the basic pecan pie recipe!
The Recipe How-To
Now that we have all the ingredients ready, it’s time to put them together and bake a delicious Tujague’s Pecan Pie. Follow these step-by-step instructions to make sure your pie comes out perfect.
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, it’s time to prepare the filling. In a large bowl, mix together one cup sugar, two cups dark Karo syrup, three eggs, two tablespoons melted butter, one teaspoon vanilla extract, and a pinch of salt until everything is well combined.
Add the Pecans
Once the filling is mixed together, it’s time to add the star of the show, the pecans! Add three cups pecan halves and gently mix them in with the filling mixture.
Pour and Bake
Now that your pecans are mixed in with the filling mixture, it’s time to pour everything into an unbaked 9-inch pie shell. Pro tip: if you want to make homemade crust, try Joanna Gaines’ recipe for a delicious pie crust. After you pour in the filling mixture, place your pie on a baking sheet and put it in the preheated oven.
Bake your pecan pie for about 45-50 minutes, or until it is fully set in the middle. If you notice that your pecan pie is getting too dark on top before it’s done cooking, simply cover it with foil until it’s finished cooking.
Once your pecan pie is done baking, take it out of the oven and let it cool down before cutting and serving. You can serve it warm or chilled, depending on your preference.
There you have it! A delicious Tujague Pecan Pie recipe that will be sure to impress everyone who tastes it.
Substitutions and Variations
Are you looking for some creative ways to customize your Tujague’s Pecan Pie Recipe? Here are a few substitutions and variations that you can consider trying:
1. Armagnac or Other Brandy: If you don’t have armagnac on hand, try using any other brandy that you have available. It will add the same depth of flavor that armagnac provides.
2. Salted Pecans: Instead of using unsalted pecan halves, try using salted pecans for a slightly savory twist on the classic pecan pie.
3. Bourbon Pecan Pie: For a boozy twist on this New Orleans classic, try substituting bourbon for the armagnac or brandy in the recipe.
4. Dark Chocolate Bourbon Pecan Pie: To take things up a notch further, add some dark chocolate chips to the filling and substitute bourbon for the armagnac or brandy. The combination of rich chocolate and smooth bourbon makes for an unforgettable dessert experience.
5. Joanna Gaines Pecan Pie: If you’re a fan of Joanna Gaines’ cooking, you’ll love her spin on this recipe that adds brown sugar and a little extra vanilla extract to the filling.
6. Sweetened Condensed Milk: If you’re looking for a sweeter, gooier filling, try substituting sweetened condensed milk for a portion of the corn syrup called for in the recipe.
7. Southern Pecan Pie: For a classic Southern-style pecan pie, omit the armagnac or brandy and add an extra cup of pecans to give it more texture.
No matter which variation you decide to try, these substitutions will help you keep your pecan pie game fresh and exciting!
Serving and Pairing
Now that your Tujague’s Pecan Pie is baked to perfection, it’s time to serve and enjoy it! There are countless ways to serve this delicious treat, so let’s dive into some options.
First things first, let’s talk toppings. Whipped cream is the classic pairing, but you can also drizzle caramel sauce over the pie for an extra indulgent touch. For a crunchy texture, top the pie with more pecan halves. If you want something a little more unusual, try serving it with a scoop of vanilla ice cream or smear of cream cheese.
When it comes to pairing this pie with drinks, there are several options that suit different occasions. For a classic combination, serve with a hot cup of coffee or tea. If you’re looking for something a little stronger, bourbon or other types of brandy like Armagnac make excellent companions to the rich flavors in the pie. If you prefer non-alcoholic beverages, try serving apple cider or hot chocolate alongside the pie.
This recipe can be served any day of the week but is especially perfect for holidays like Thanksgiving and Christmas when you want to indulge in a special treat with loved ones. It’s a dessert that’s sure to be devoured fast, so make sure you get your slice before it disappears!
Overall, Tujague’s Pecan Pie is a versatile dessert that can be paired with many drinks and different toppings. So whether it’s a Sunday dinner at home or special occasion with family and friends, this Southern classic won’t go unnoticed on any table.
Make-Ahead, Storing and Reheating
Now that you’ve savored every last bite of Tujague’s Pecan Pie and are wondering what to do with the remaining slices, here are some tips on how to store it and enjoy it at a later time.
Make-Ahead: If you want to get ahead of your baking game, this pecan pie recipe can be stored in the fridge for up to three days before serving. You could even freeze it for longer storage, but keep in mind that the texture may change slightly once thawed.
Storing: After your pecan pie has been baked, let it cool to room temperature before covering it with aluminum foil or plastic wrap. It can stay at room temperature for up to two days, but if you live in a warm climate where temperatures can exceed 70°F, it is best to store the pie in a refrigerator.
Reheating: The best way to reheat your pecan pie is in an oven. Preheat your oven to 350°F (180°C). Cover your desired amount of pie with aluminum foil and bake in the preheated oven for 10 minutes. This method will help retain the texture and flavor of the crust and filling.
Tips: Avoid reheating in a microwave or toaster oven! Microwaving can make your pie runny, and using a toaster will make the crust too hard.
There you have it – some useful tips on storing and reheating Tujague’s Pecan Pie. You’ll never have to worry about wasting any scrumptious slice again!
Tips for Perfect Results
Now, if you want to ensure that your Tujague’s Pecan Pie Recipe turns out just right, there are a few tips that I suggest you take into consideration.
First and foremost, use high-quality ingredients; this will definitely enhance the overall flavor of your pie. For example, try using Armagnac or other brandy to give your pecans a boozy kick. Don’t skimp out on the pecan halves either – this is a pecan pie after all!
Another important tip is to adjust the amount of salt in the pie. Too much salt and it’ll ruin the sweetness, too little and it’ll end up being cloying. A pinch or two will do the trick.
In terms of baking technique, make sure that you preheat your oven before putting in the pie. This will help ensure that the crust is crispy and doesn’t come out soggy.
Additionally, when it comes to the filling, be sure to mix all of your ingredients thoroughly until they are completely combined. This will ensure that every slice has an even distribution of nuts and custard.
Finally, one of my favorite tips is to add a drizzle of melted chocolate on top of the pie once it has cooled down. This not only adds a decadent touch but also makes it look more appealing.
Follow these tips and I guarantee that you’ll end up with a perfect Tujague’s Pecan Pie that will have your guests begging for more.
As with any recipe, there are always questions that come up along the way. Whether you’re a seasoned baker or new to the kitchen, it’s important to address common concerns to ensure success with Tujague’s Pecan Pie Recipe. Here are some frequently asked questions to provide answers and further guidance.
How do you make Paula Deen’s pecan pie?
For this recipe, you will need pecan pieces, a pre-baked 10 inch pie crust, light corn syrup, brown sugar, eggs, vanilla extract, ground cinnamon, and unsalted butter. The pecan pieces should measure up to 1 and 1/4 cups, while the brown sugar should be divided into 2 and 1/2 cups. You’ll also need some melted unsalted butter, which will be divided into 6 and 4 tablespoons for the filling and caramel, respectively.
How do you keep pecan pie from being runny?
A common issue with pecan pies is that they can turn out runny. The solution to this problem might be as simple as the pie not being baked for a long enough time. In order to ensure that it’s fully baked, leave it in the oven for around 60 to 70 minutes at a temperature of 350F. Once done, let it cool and set to achieve the desired consistency.
Why is my pecan pie so hard?
When it comes to baking a pecan pie, it is important to avoid overcooking it, which can result in a hard texture. To ensure a perfectly cooked pie, bake it until the filling is set and reaches a temperature of 200 degrees on an instant read thermometer. If needed, you can cover the top of the pie with aluminum foil for the last 10-15 minutes or bake it on a lower rack. These adjustments can help you achieve the desired texture for your pecan pie.
Does Joanna Gaines have a pecan pie recipe?
The recipe for Joanna Gaines’ pecan pie comes from her Magnolia Table cookbook and incorporates an interesting twist on traditional ingredients. Though the filling only contains a small amount of ancho chile powder — 2 teaspoons, to be exact — it adds a significant boost of flavor to this classic dessert.
In conclusion, Tujague’s Pecan Pie Recipe is a must-try for all pecan pie lovers out there. Its perfect combination of sweetness and crunch makes it a perennial favorite in New Orleans and beyond. This recipe is easy to follow, and the results are spectacular every time.
Whether you’re making this pecan pie for your family or serving it at a party, it is guaranteed to impress. Moreover, with the various substitutions and variations you can try out, such as bourbon pecan, chocolate pecan, or Southern pecan, you can create endless possibilities with this recipe.
Don’t forget to keep some tips in mind while making this recipe, such as lining your pie crust with foil to prevent over-browning and using high-quality ingredients like armagnac or other brandy to enhance the flavor. With these tips and ingredients, you’ll get amazing results every time.
I hope you enjoy making this dessert as much as I did, and don’t hesitate to share your success stories with us at Tujague’s Pecan Pie Recipe!
Tujague’s Pecan Pie Recipe
- 1 9 inch pie shell, unbaked
- 3 eggs
- 1 cup sugar
- 2/3 cup Dark Karo syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons armagnac or 3 tablespoons other brandy
- 1 1/2 cups pecan halves
- Preheat the oven to 400 degrees.
- In a glass mixing bowl beat the eggs, blending in the sugar, syrup, butter, vanilla, salt, Armagnac and pecans.
- Pour the mixture into the pie shell and bake 10 minutes.
- Lower the oven to 350 degrees and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean.
- Cool on a wire rack.
Your Own Notes
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.