Louisiana has a number of pecan growers, and we are lucky enough to enjoy these beauties year round. And what's one of the bet places to use up Louisiana pecans? Pecan Pie. Allow us to introduce you to our new favorite pecan pie. We added the complexity of Chinese Five Spice and the zing of Szechuan Salt to take those Louisiana pecans on an exotic trip. Hands down, this pie was one of our favorite test kitchen adventures.
Pie crust (homemade or store bought)
1 stick unsalted butter
1 1/4 cupspacked light brown sugar
3/4 cuplight corn syrup
1 Tbl Pure Vanilla Extract
1 tsp Chinese Five Spice
1/4 tsp Szechuan Salt
1 cup chopped roasted pecans
1 cup roasted pecan halves
Preheat oven to 350°F. Place a baking sheet in the oven to preheat.
Melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, Pure Vanilla Extract, Chinese five spice and Szechuan Salt. Beat eggs in a medium bowl. In the same bowl, stir in the chopped pecans. Combine the two mixtures by tempering the beat eggs into the hot sugar mixture.
Place the pecan halves in pie shell and pour filling over. Place pie dish on hot baking sheet. Bake until filling is set, 50 minutes to 1 hour. Cool to room temperature before slicing. Refrigerate any leftovers.
Serve with our homemade vanilla infused whipped cream.
A note about this pie: When we tested the pie, we were inclined to add additional Chinese Five Spice and Szechuan Salt, as the flavors were too subtle. However, after waiting several hours for the pie to cool, the spices really bloomed and came forward.