For pastry chef and Louisiana native David Guas, nothing says Home like a slice of Classic Pecan Pie. But occasionally, David puts a spin on the classic by flavoring the rich pecan filling with a few specialty ingredients that are close to his southern heart. Here’s a peek at David’s shopping list:
Cane syrup is Louisiana’s version of maple syrup, and its sweet, rich flavor goes well with smoky bacon. David uses Steen’s 100% Pure Cane Syrup ($19.25 for four 12-oz. cans) and bacon from Benton’s Smoky Mountain Country Hams ($6.00 per lb.).
|Bacon and Cane Syrup Pecan Pie||Steen’s 100% Pure Cane Syrup and Benton’s bacon|
It’s a beloved New Orleans tradition to add roasted, ground chicory root to coffee. The resulting chicory coffee, which you can buy at well-stocked grocery stores or oline at cafedumonde.com ($5.45 for a 15-oz. can) or communitycoffee.com ($6.49 for a 12-oz. package), adds a delicious bitter undertone to the pie.
|Chicory Coffee Pecan Pie||Cafe Du Monde Coffee and Chicory|
Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling. Maker’s Mark ($11.99 for 375 ml) and Knob Creek ($19.94 for 375 ml) are two of David’s favorites—and not just for pie. You can find both at thewhiskeyplace.com. For the dark chocolate, David prefers Ghirardelli ($3.50 per bar), which is available everywhere.
|Bourbon-Chocolate Pecan Pie||Maker’s Mark Bourbon and dark chocolate by Ghirardelli|