Pecan Pie, Not Pie
Like the Sazerac, Oysters Rockefeller and King Cake, we have New Orleans to thank for Pecan Pie. It’s believed the French invented Pecan Pie soon after settling in New Orleans and learning about pecans from the Native Americans. While traditional Pecan Pie is always a fine choice, Pecan Pie, Not Pie by New Orleans-based Chef Juan Carlos Gonzalez at SoBou takes the dessert to a new level — especially for National Pecan Day. This “pie” comes served in a jar with a heap of pie filling covered with generous layers of chocolate covered cracklin’, peanut butter whipped cream and glazed pecans.
“At SoBou, we love to take creative risks, whether it’s pairing nontraditional ingredients, inventing new presentation methods or reworking a traditional dish to make it a uniquely our own,” says Chef Gonzalez. “Anyone can do a pecan pie, so we took it apart, added in a few elements and reworked the presentation.The end result is our Pecan Pie, Not Pie — the “Pecan Pie” of your dreams.”
6 medium eggs
1 1/3 cups sugar
1 1/3 cups light corn syrup
1 Tbsp. butter, melted
1 tsp. vanilla extract
1⁄4 tsp. salt
2 1⁄2 cups pecan halves
Peanut butter whipped cream (half whipped cream and half peanut butter folded together)
Hershey’s Chocolate Syrup
Powdered sugar
Pork cracklin’
Preheat oven to 250 degrees. Whisk the eggs in a large bowl. Add the sugar, corn syrup, melted butter, vanilla and salt. Mix until smooth. Scatter the pecans in an 8 oz. baking jar and pour the filling over the pecans. Bake for 45 minutes until the center is set and the crust is golden brown. Garnish the pie with peanut butter whipped cream and chocolate syrup. Sprinkle some powdered sugar over the top and, if desired, finish off with a topping of cracklin’.
