MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Tujague's Pecan Pie
 Categories: Pies, Nuts, Cajun
      Yield: 6 -8
 
      1    9-inch unbaked pie shell
      3    Eggs
      1 c  Sugar
    2/3 c  Dark Karo syrup
      2 tb Butter, melted
      1 ts Vanilla extract
    1/8 ts Salt
      3 tb Armagnac or other brandy
  1 1/2 c  Pecan halves
 
  (Introduction by Malcolm Hébert)
  
  When the French settled in New Orleans they discovered the pecan. And
  they promptly made good use of it by creating pecan brittle, pecan
  pralines, pecan sauce and of course pecan pie. The first pecans I
  ever ate came from my Grandmother's pecan tree in her backyard. Every
  Christmas she would send a 50 pound gunny sack of pecans to my
  mother. My Grandmother's pecans were not those tasteless thin shelled
  kind; hers had thick shells with just as much shell as meat and 10
  times more taste.
  
  This recipe for pecan pie is from my mother's uncle whose family owned
  Tujague's restaurant in New Orleans for more than 70 years.
  
  Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
  blending in the sugar, syrup, butter, vanilla, salt, Armagnac and
  pecans. Pour the mixture into the pie shell and bake 10 minutes.
  Lower the oven to 350 degrees and bake 30 minutes or until a wooden
  skewer or knife inserted into the pie comes out clean. Cool on a wire
  rack. Serves 6-8.  Walt MM
  
  (Many thanks to Christopher Hébert for providing the recipe.)
 
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