• Tommy Centola

Estelle’s Pecan Pie from LeRuth’s Restaurant

Updated: Jan 4

Estelle was the mother of Chef Warren Leruth. This is one of the recipes from his cookbook Front Door Back Door Cookbook. It was not a dish that was served to their customers. It was served to the staff at their meal before the restaurant opened. Try this next time you make Pecan Pie instead of the recipe on the back of the Karo Syrup Bottle.

3 Eggs

3/4 cup Sugar

1 teaspoon Vanilla

1 cup White Karo Syrup

1/2 stick Butter (4 tablespoons)

1 cup Pecans

1 9-inch unbaked Pie Shell

Mix eggs, sugar and syurp; add melted butter and vanilla. Add pecans. our into unbaked shell. Bake at 350 for 45 to 50 minutes. Cool and serve.

Tip: For maximum flavor always shell your own pecans – practically all commercially packed pecans are washed before packing.

Enjoy!!!

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