Tujague's Pecan Pie Recipe - Food.com
"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 peca..."
INGREDIENTS
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1 9 inch pie shell, unbaked
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3 eggs
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1 cup sugar
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2/3 cup Dark Karo syrup
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2 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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3 tablespoons armagnac or 3 tablespoons other brandy
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1 1/2 cups pecan halves
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