(Introduction by Malcolm H?bert) 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 Grandmothers pecan tree in her backyard. Every Christmas she would send a 50 pound gunny sack of pecans to my mother. My Grandmothers 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 mothers uncle whose family owned Tujagues 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 H?bert for providing the recipe.) Posted to MM-Recipes Digest V3 #260 Date: Mon, 23 Sep 1996 00:05:06 -0400 From: Walt Gray
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 6 -8|
|Calories from Fat: 751 (53%)|
|Amt Per Serving||% DV|
|Total Fat 83.4g||111 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 42.4g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 538.9mg||166 %|
|Sodium 394.1mg||14 %|
|Potassium 548.8mg||14 %|
|Total Carbohydrate 158.3g||47 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 149.8g|
|Protein 24.2g||35 %|
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Calories per serving: 1420
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