Pecan Pie a la Camelia Grill

This is the most mouth watering recipe for Pecan pie that I have ever tasted!! It comes from the Camelia Grill which is located in New Orleans. Luckily, it survived Katrina and is located in the old Garden District near Tulane University. When you order their pecan pie, they slather the Grill with butter and heat the pie up for you. Heavenly! My sister got the recipe from them many years ago and it is the only pecan pie recipe we use. Enjoy!

• 4 Eggs


• 1/4 teas. salt


• 1/4 cup melted butter


• 1 1/4 cups light corn syrup


• 1 1/4 cups firmly packed brown sugar(I use and prefer light)


• 1 teaspoon vanilla extract


• 1 unbaked 9-inch pastry shell(pie crust) See my blog for recipe


• 1 cup chopped pecans

Preheat oven to 350 degrees. Beat eggs with a wire whisk or fork until completely mixed. Add salt, butter, syrup, sugar, and vanilla; mix well with whisk. Pour into pastry shell, sprinkle with pecans.( i break my pecans into pieces rather than chopping, like in a food processor. I like the pieces "chunkier"). Bake at 350 degrees for 45 to 50 minutes on the middle rack.

Simple perfect pie crust (2 crusts)

Just like the one crust pie, the 2 crust pie just requires a few more ingredients.

• 2/3 cup butter flavor shortening




• 2 cups of flour( I prefer the King Arthur unbleached white or Pillsbury unbleached white)




• 1/4 teaspoon salt




• 2 Tbls. sugar (if sweet or fruit pie)




• scant 2/3 cup water

Combine the flour, salt, and sugar in a large bowl. Add the shortening and work it into the flour mixture until it resembles crumbles. add the water and form into a smooth, soft ball. You can add more water, a little at a time until it reaches the soft ball consistency.(Please see my 1 crust recipe for water explanation). Divide dough in half, saving 1/2 for the top crust or an additional bottom crust for another pie. Working with a rolling pin and pastry cloth sprinkled with flour, roll the crust out into a 1/8 inch thick circle to fit into an 8 or 9 inch pie pan(I prefer metal). the thickness should be so, that it doesn't get holes when you lift it. If you need more four on your pastry cloth, just add a little, as you work. Fit the crust into the bottom of the pie pan with crust draped over the edges. Working with crust on edges, form top rim by crimping the crust between fingers as you go around. Tear off excess dough as you work, to be used for cinnamon crust later. If baking before filling, you will need to take a fork and make 4 0r five impressions in the bottom crust and 3 or 4 at intervals arouind the side. This is so it will hold it's shape while baking.

CINNAMON CRUST- Take scraps and roll out again to a 1/8 inch thickness. Put on baking sheet or pizza pie pan. Spread with softened butter or margarine and sprinkle with a mixture of 1 cup sugar and 4 teaspoons cinnamon mixed together. Save cinnamon sugar mixture that is left in a container for another time. Bake with pie until crust is golden brown on top and bottom. Best snack ever!! My kids still love it as grownups!!

Simple, Perfect Pie Crust( 1 crust)

I've always been told that my pie crust is "to die for" and the best people have ever tasted The Secret to perfect pie crust is Enough water, particularly in drier climates, and butter flavor shortening. Dry crust that doesn't hold together well and form a nice, soft ball is not flaky to me but just dry. Too many bakers say water makes it tough, but I disagree.There are many kinds of pie crusts and we will learn several of them, but this is your basic, go-to single pie crust.

• 1/2 cup butter flavor shortening





• 1 1/2 cups flour (I prefer King Arthur unbleached white flour or Pillsbury unbleached white)





• pinch of salt





• 1 Tbls. sugar(if making a sweet or fruit pie)





• scant 1/2 cup water

Combine the flour, salt, and sugar in a medium bowl. Using a Pastry fork, cut the shortening into the flour mixture until it resembles crumbles. Gradually add the water until a SOFT ball is formed, and all the flour crumbles are mixed in well. At this point, you can add a bit more water at a time, if needed. Using a rolling pin and a pastry cloth sprinkled with flour.(both available at grocery stores, cooking shops, wherever kitchen utensils are sold), roll the ball out into a flat and fairly thin circle, about 1/8 inch thick. Just thick enough so it won't get holes when lifted. If you need more flour on the pastry cloth, just add a little as you work. Take an 8 or 9 inch pie pan(I prefer metal), and fit pie crust down in the bottom and hanging over sides. Working around rim, form crust into ridge and crimp edges between your fingers as you work. If too much crust, and there will be, tear off excess and save for cinnamon crust(recipe to follow). You are now ready to fill and bake or in the case of cream pies, bake crust and fill later. If baking the crust first, take a fork and make 4 or 5 impressions in the bootom and 4 or 5 more around the sides. This is to hold the shape while baking the crust before filling. The recipe will give directions on which way to bake.

CINNAMON CRUST- Using the scraps from your pie crust, re-roll the dough out to the same 1/8 thickness. Put crust on baking sheet or pizza pan. Spread softened butter or margarine over the entire crust and then sprinkle with a mixture of 1 cup sugar mixed with 4 teaspoons cinnamon. Save the leftover cinnamon/sugar mixture in a little container to use later. Bake with pie or crust until golden brown both on the top and bottom. The best snack ever!!! My kids all still love it!!