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New Orleans Pecan Pie Recipe

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Although this pie is named for New Orleans, our town is the world's "pecan capital", so it fits us, too! My mama gave me this recipe, and it's my favorite.

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New Orleans Pecan Pie Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 eggs, separated
1/2 teaspoon vanilla extract
1 pastry shell (9 inches), baked
1 cup packed brown sugar
1 cup chopped pecans

Directions

For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside.
In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 516 calories, 24 g fat (8 g saturated fat), 78 mg cholesterol, 216 mg sodium, 71 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as New Orleans Pecan Pie in Country October/November 1990, p51

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