Creole Pecan Pie with Chantilly Cream
1 (9-inch) pie shell
1 large egg yolk
6 1/2 ounces softened cream cheese
1/4 cup granulated sugar
3 teaspoons vanilla extract, divided
1/4 cup dark brown sugar
1/2 cup corn syrup
3 large eggs, lightly beaten
1 1/2 cups coarsely-chopped pecans
8 ounces heavy whipping cream
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons sour cream
Chantilly Cream: Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.
Pie: Bake the pie shell in a preheated 350 degrees F oven for 15 minutes, then allow to cool.
Combine the egg yolk, cream cheese, white sugar and half the vanilla extract and spread evenly over the bottom of the pie shell.
Over medium heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla and stir in the pecans.
Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 minutes, then remove and allow to cool.
Freeze for at least 3 hours before cutting.
Serve with Chantilly Cream.
Cajun and Creole Recipes