Potholder New Orleans Pecan Pie
Indulge in the rich, southern charm of Potholder New Orleans Pecan Pie, a classic dessert with a decadent twist. This recipe combines the buttery goodness of a tender pie crust with a luscious filling of dark brown sugar, light corn syrup, and aromatic vanilla, elevated by the warm spice of ground cinnamon for that signature New Orleans flair. Packed with toasted pecan halves, each bite is a delightful medley of nutty crunch and smooth, caramel-like sweetness. Perfectly baked to golden-brown perfection, this fall favorite is ideal for holidays or cozy gatherings. Serve it with a dollop of freshly whipped cream for an indulgent treat that’s sure to impress. With minimal prep and all the flavor, this pecan pie is destined to be your next show-stopping dessert. Keywords: New Orleans pecan pie, classic pecan pie recipe, southern dessert, holiday pie, pecan pie with cinnamon.
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Recipe Information
Ingredients
- 1 pie crust (store-bought or homemade)
- 0.5 cup unsalted butter
- 1 cup dark brown sugar, packed
- 0.5 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cinnamon (optional for New Orleans flair)
- 3 large eggs
- 1.5 cups pecan halves
- 0.5 cup heavy cream (optional garnish)
Instructions
Preheat the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish, crimping the edges as desired, and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar and corn syrup. Cook until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat and let cool for 5 minutes.
Whisk in the vanilla extract and ground cinnamon (if using).
In a separate large bowl, lightly beat the eggs. Gradually whisk in the slightly cooled buttery sugar mixture into the eggs, being careful not to scramble them.
Fold in the pecan halves, ensuring they are evenly coated with the filling mixture.
Pour the filling into the prepared pie crust, spreading the pecans out in an even layer.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with foil.
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Serve as is or with a dollop of whipped heavy cream for an extra touch of decadence.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 37.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 158 mg | 3% | |
*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.
