New
Orleans Pecan Pie
Le
Ruth's (Chef Leruth)
3
large eggs
¾ cup granulated sugar
2 tsp. flour
2 tsp. white vinegar (optional to reduce sweetness)
1 cup white corn syrup
½ stick butter, melted
1 ¼ cups pecans
1 9" unbaked pie shell
2 tsp. Ronald Reginald's Melipone®
Mexican Vanilla
Preheat
oven to 340º F.
Mix
eggs, sugar, flour, vinegar, and Melipone®
Mexican Vanilla. Add melted butter and then
pecans. Pour into unbaked 9" shell and
bake for 45 to 50 minutes. Reduce oven to 320º
when half baked.
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