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Pecan Pie


  • 1 stick (one-fourth pound) unsalted butter, melted
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 1 cup light corn syrup
  • 1 cup pecan halves
  • 1 unbaked 9-inch pastry shell


  • Preheat the oven to 350 degrees. Cream the butter in a large mixing bowl until lighter in color and creamy. Add the sugar in several additions, beating well after each addition. Add the eggs and beat for 3 minutes. Stir in the corn syrup and pecans, and pour the mixture into the pastry shell. Bake until browned and set, 50 to 55 minutes. Check at 40 minutes, if the crust begins to brown too much, cover just the crust with narrow strips of aluminum foil to prevent burning.