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Pecan Pie

  • Yield: 8 servings


  • 4 large eggs, lightly beaten
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups chopped pecans
  • 1 9-inch pie shell, unbaked


  • Preheat oven to 350 degrees F. In a bowl beat eggs with sugar and salt. Add corn syrup, butter and vanilla and whisk until smooth and frothy. Scatter pecans evenly in bottom of pie shell and pour egg mixture on top. Bake until filling is set, about 1 hour. Cool 30 minutes. Serve warm.
  • Variation: Chocolate Pecan Pie Scatter 2 ounces chopped chocolate with pecans and stir 1/4 cup Grand Marnier liqueur into filling mixture.