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Holiday Recipe: Chef-Favorite Pecan Pie

Pecan pie is one of my favorite holiday recipes – it’s perfect to share over hot coffee as you linger at the table at the end of a fantastic dinner. As a Frenchman, this Southern classic really reminds me of gateau au noix, a traditional walnut tart my family always had when I was growing up. I hope you enjoy making this pecan pie recipe with your family as much as I do.

Serves 12

Ingredients
1 prebaked pie crust (9 1/2 -inch)
1 cup Karo light corn syrup (12 oz)
¾ cup dark brown sugar (6 oz)
Pinch of salt
1/3 cup melted butter (3 oz)
½ tablespoon vanilla paste
4 whole eggs, slightly beaten
1 ½ cups whole pecans (7 oz)


Directions
Combine the corn syrup, brown sugar, salt, melted butter and vanilla and mix well. Fold in the slightly beaten eggs.

Evenly spread the pecans in the prebaked pie shell and pour the mix over it.

Bake the pie in preheated oven at 350°F for approximately 40 minutes or until a knife inserted in the middle of the pie comes out clean.

Cool and keep refrigerated until completely set and then cut 12 slices. Serve at room temperature. If you’d like to serve the pecan pie with whipped cream, try adding a splash of bourbon or espresso to the whipped cream.

Discover more about our culinary cruises and explore more holiday recipes, plant-based recipes and others here.

About Senior Director of Culinary Operations Eric Barale
Chef Barale was born and raised in Toulouse, France, where he began his culinary career at 16 years old as a student at the Culinary School of Toulouse. He continued his culinary experience over the next 10 years, working at various luxury hotels and many Michelin-star restaurants in France, Monaco, Switzerland and Italy. Over the next few years he obtained three degrees before deciding to set sail on Silversea Cruises as Executive Sous Chef and later Executive Chef. In May 2003, Chef Barale became a part of the Oceania Cruises culinary family as Executive Chef on the M/S Regatta, the first ship in our fleet. After several years, he became Senior Director of Culinary Operations. His passion for fine cuisine and perfection has never been tamed, which is why he is so proud to be bringing you The Finest Cuisine at Sea.