MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Tujague’s Pecan Pie
  Categories: Pies, Nuts, Cajun
       Yield: 6 -8
  
       1    9-inch unbaked pie shell
       3    Eggs
       1 c  Sugar
     2/3 c  Dark Karo syrup
       2 tb Butter, melted
       1 ts Vanilla extract
     1/8 ts Salt
       3 tb Armagnac or other brandy
   1 1/2 c  Pecan halves
  
   (Introduction by Malcolm Hébert)
   
   When the French settled in New Orleans they discovered the pecan. And
   they promptly made good use of it by creating pecan brittle, pecan
   pralines, pecan sauce and of course pecan pie. The first pecans I
   ever ate came from my Grandmother’s pecan tree in her backyard. Every
   Christmas she would send a 50 pound gunny sack of pecans to my
   mother. My Grandmother’s pecans were not those tasteless thin shelled
   kind; hers had thick shells with just as much shell as meat and 10
   times more taste.
   
   This recipe for pecan pie is from my mother’s uncle whose family owned
   Tujague’s restaurant in New Orleans for more than 70 years.
   
   Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
   blending in the sugar, syrup, butter, vanilla, salt, Armagnac and
   pecans. Pour the mixture into the pie shell and bake 10 minutes.
   Lower the oven to 350 degrees and bake 30 minutes or until a wooden
   skewer or knife inserted into the pie comes out clean. Cool on a wire
   rack. Serves 6-8.  Walt MM
   
   (Many thanks to Christopher Hébert for providing the recipe.)
  
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