About the author
Mary and Greg Sonnier started their culinary careers at K-Paul’s Louisiana Kitchen under the baton of the legendary late Chef Paul Prudhomme. This is a restaurant still run by the Prudhomme family and celebrated its 40th year in 2019.
Mary and Greg Sonnier run the celebrated Gabrielle Restaurant..named after their eldest child. Devotees to true Cajun cooking their restaurant is the ultimate ‘from scratch’ and without ever wavering, these two have remained true to their culinary values. Don’t be mistaken by the simplicity of their restaurant’s frontage…Gabrielle is a hallowed hall of New Orleans modern fine dining.
pictured left…two Louisiana legends, on the left, the late Leah Chase and on the right Mary Sonnier [recipe author], Gabrielle Restaurant New Orleans.
Recipe copyright © Gabrielle Restaurant, Chef Mary Sonnier 2019
CHOCOLATE PECAN PIE
150g dry roasted pecans
3 large eggs, room temp
200g caster sugar
340g dark corn syrup (or dark cane syrup)
30g unsalted butter, melted but cooled
15g vanilla extract…see note
150g pecan halves
175g semi-sweet chocolate chips
one 9″ [best metric approximation 25 cm] pie crust shell
Cajun cooking takes vanilla seriously and the vanilla extract would not be some fake flavour from the supermarket but true Burbon Vanilla Extract.