Pecan Pie

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.   The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality.


1 cup flour

5 tbsp. Crisco

1/4 tsp. salt

1 tsp. sugar

5 tbsp. cold water

Cut Crisco into flour, salt, and sugar until it looks like coarse meal.

Stir in very cold water.

Pour onto floured paper towels and roll out.

Place in bottom of greased pie pan and trim to fit. Take care that there are no leaks in the crust. aller batches

Pie Filling:

3 eggs slightly beaten

1 cup sugar

1 cup white Karo

3 tbsp. butter melted

1 tsp. vanilla

1 1/4 cups of pecans

Preheat oven to 350 degrees.

Mix together and pour into unbaked pie shell.

Bake for 50 to 55 mins or until knife inserted halfway between center and crust comes out clean.

Cool on wire rack.

Tip: a pecan pie, to me, is the most unforgiving thing to make. Follow the recipe exactly or it just will not turn our right. Watch time carefully and don’t over bake. Don’t double recipe.

As seen in Modern Grace Magazine