New Orleans School of Cooking Pecan Pie

New Orleans School of Cooking Pecan Pie

Although origins of the pecan pie is not well documented, rumor has it the delicious pie appeared shortly after the Native Americans of Louisiana introduced pecans to the French settlement of New Orleans. What ever the origins may be, it is a staple dessert for many New Orleans tables at holidays and special occasions. This recipe is courtesy of New Orleans School of Cooking.

Pecan Pie


¼ c. Butter or Margarine
1 tbsp. All-purpose flour
1 tbsp. Cornstarch
1 ½ c. Steen’s cane syrup
½ c. Sugar
¼ tsp. Salt
1 c. Pecans
2 Eggs
1 tsp. Vanilla


Unbaked 9” Pie Shell for one pie.  Melt Butter, add the Flour and Cornstarch, salt and stir until smooth.  Then add Steen’s Syrup and Sugar and boil 3 minutes.  Cool.  Add Beaten Eggs, Pecans, and Vanilla, blend well.  Pour into pan lined with unbaked pastry. Bake in hot oven 450 degrees for 10 minutes, then reduce to 350 degrees, and bake 30-35 minutes.

The best New Orleans souvenir? Take home a taste of New Orleans by learning the basics of Cajun/Creole cooking. Click to book a class at the New Orleans School of Cooking.

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