Pecan Pie

French 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.