Bourbon pecan pie from The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 23, 2018

    It's been a while since I've made or even eaten pecan pie, and I forgot how sweet they taste. At least this version with cane syrup. My guests all liked it though. I had to bake this pie in advance, freeze it, and then defrost it in the oven. After defrosting, it looked liquidy again, so I returned it the fridge overnight to maintain the set. There was still some minimal weeping when I served it (I think from the cane syrup), but nothing major.

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