Pecan Pie
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Some restrictions applyFrench immigrants invented pecan pie soon after settling in New Orleans and were introduced to the unique nut by the native Quinipissa and Tangipahoa tribes. Early recipes used local sugarcane syrup or a blend of molasses and reflect the local farming of the South Louisiana cane fields. A proper pecan pie is a true test of a pastry chefs skill by getting the the texture and thickness of the crust just right to hold the sticky filling in place.
Located in the heart of New Orleans’ Garden District, Commander’s Palace has been serving its famous Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have led the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 8 people and includes a 9" Pecan Pie
Price includes additional packaging to ensure products stay cold and fresh during transit
- Pie ships frozen with ice packs, may thaw during transit.
- Upon arrival, store pie in the refrigerator or in the freezer.
- Pie lasts up to 3 days in the refrigerator or up to 3 months in the freezer.
To Serve
- Remove the pie from the box and fully unwrap the pie so no plastic wrap remains.
- Preheat oven to 300°F.
- Once thawed, you can cut the pie while cold by turning the pie upside down on a cutting board and cutting through the bottom crust, through the filling then the edge of the pecan crust last.
- After slicing the pie, flip the pieces right side up.
- Return the cut pieces to the aluminum pan provided or another oven-safe container.
- Bake for 10 minutes, or until warmed.
- Serve and enjoy!
- Pecan Pie – Nuts, Dairy, Gluten, Corn Syrup, Granulated Sugar, Vanilla Extract (Contains Alcohol), Eggs.
Contains: Gluten, Dairy.
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
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