The Camellia Grill's Pecan Pie

"The Camellia Grill's pecan pie is justifiably famous; oodles of 'em are eaten in-house at this beloved and venerable Uptown eatery, and they say they ship pies all over the country. They used to hand out a little card with the recipe, but they don't anymore. Here's what was on the card!"
 
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photo by Tuffykenwell photo by Tuffykenwell
photo by Tuffykenwell
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Beat eggs with a wire whisk or fork.
  • Add salt, butter, syrup, sugar and vanilla; mix well.
  • Pour into pastry shell; sprinkle with pecans.
  • Bake at 350F for 45-50 minutes.

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Reviews

  1. Thank you thank you. I lost my Camellia Grill card and I've been trying to find the real recipe for a while. After I moved to New Orleans their pie was worth the wait for a seat :) And it was the closest pecan pie to the one my grandmother used to make. Not sure why people have mixed results - it's like making a custard pie so timing can vary in the cooking for many reasons. Just check for doneness and give yourself an extra 30 min in case it takes longer. Plus it's better when it is not right out of the oven. BTW at the Grill they would put it on the grill before serving to both warm it and also it makes sure there's no soft crust. Using real butter, real vanilla extract, dark instead of light brown sugar, and free range eggs if you can find (they are darker colored and add more richness). Also my grandma used half light Karo and half dark just to make it more flavorful. (I grew up thinking there was a nut called "karo" since she called this Karo Nut Pie!) My oven is futzy so I usually put a foil rim over the exposed crust toward the end of baking time. And like others posted, personally I prefer to dump the pecans in first and pour mixture over. I am transplanted to California and I noticed the pecans we get here (not local) seem more dry than the ones I would buy in the south. That might cause issues if you are putting the pecans on top if they don't have enough oil in them then they could possibly burn a bit. If that's the case just put them in before the filling and let them rise throughout the cooking - they will be more protected and also glazed at the end.
     
  2. Fantastic pecan pie! Made it for my husbands birthday as he doesn't like cake and requested pecan pie. I think we've started a new tradition! We will be using this recipe from now on. I also let the pecan float to the top so they were glazed, and had to adjust the cooking time to about 70 mins.
     
  3. Its a great recipe, super easy. I put some of the chopped on bottom of crust and put whole pecans and the rest of chopped pecans on the top. It adds a more complex nut flavor by roasting some and caramelizing the ones that rise from the bottom. **For those with problems. Make sure the rack is in the center of the oven, use an oven thermometer to make sure oven is correct temp. If it is browning more on one side rotate pie. I had to cook the pie for the full time plus a few more min. Pie is done when a toothpick inserted in the pie one inch from the side comes out clean. Dark brown sugar gives a darker pie. Make sure you use karo syrup that is only corn syrup and vanilla.
     
  4. This is the most amazing pecan pie recipeI’ve ever come across. I’m so blessed to have this recipe. I toasted the pecans, but other than that stayed true to the original recipe. I will definitely be making this recipe again. A true keeper.
     
  5. Hi..I haven't tried this recipe yet and I have never baked a pecan pie!!! So, I am a little concerned should it come out "runny" as per some comments posted. Another fellow RecipeZaar member noted in another post the following suggestion: "Bake at 350 for 45 to 50 minutes or until center is set. If using an electric oven you might have to add 15 to 20 minutes to the baking time. In either case, test with a toothpick after 45 minutes." This is going to be my plan, keeping my fingers crossed! I'll let you know if this does the trick...thanks for posting. :)
     
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Tweaks

  1. It's perfect as posted - also have experimented with different Karo, different sugar, and putting the pecans in first.
     

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