Louisiana Roasted Pecan Pie
Indulge in the rich, Southern charm of Louisiana Roasted Pecan Pie, a decadent dessert that elevates the classic pecan pie with the bold, toasty flavor of roasted pecans. This recipe features a buttery pie crust filled with a luscious mixture of dark corn syrup, granulated and brown sugars, and a hint of vanilla, giving it a perfectly balanced sweetness. Roasting the pecans before baking intensifies their nutty flavor, adding a delightful crunch to each bite. With just 20 minutes of prep time and an hour in the oven, this show-stopping dessert is easy to make and perfect for any occasion, from holiday feasts to casual gatherings. Serve it as is or pair it with whipped cream or vanilla ice cream for a truly irresistible finish. Featuring key ingredients like toasted pecans, dark corn syrup, and a homemade or store-bought pie crust, this Louisiana-inspired treat is a must-try for lovers of classic Southern desserts.
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Recipe Information
Ingredients
- 2 cups Pecan halves
- 1 9-inch Pie crust (store-bought or homemade)
- 4 tablespoons Unsalted butter
- 1 cup Dark corn syrup
- 0.75 cup Granulated sugar
- 0.25 cup Dark brown sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Place the pecan halves on a baking sheet in a single layer and roast them in the oven for 8-10 minutes, stirring halfway through. Keep a close eye to avoid burning. Once toasted, set them aside to cool.
Roll out the pie crust into a 9-inch pie dish, trimming any excess dough and crimping the edges as desired. Place the dish in the refrigerator while preparing the filling.
In a medium saucepan, melt the unsalted butter over low heat. Stir in the dark corn syrup, granulated sugar, and dark brown sugar until fully combined and smooth. Remove from heat and allow the mixture to cool slightly.
Whisk in the vanilla extract, salt, and heavy cream. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth filling.
Sprinkle the roasted pecans evenly across the bottom of the prepared pie crust. Slowly pour the filling over the pecans, ensuring they are fully coated and evenly distributed.
Place the pie on a baking sheet to catch any overflow and bake in the preheated oven for 50-60 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and let it cool completely at room temperature before slicing. This allows the filling to firm up properly.
Serve the Louisiana Roasted Pecan Pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 49.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
