Augustine Restaurant’s Salted Bourbon French Silk Pie Recipe

Chef Eric McCree is making a name for himself as a savory chef — a path he did not expect. McCree, 27, initially trained to be a pastry chef. However, as the chef at Augustine in Lake Charles, he now creates dishes that delight a diverse clientele. “I would say my inspiration right now would be

the growth of the restaurant and watching how people actually react to my food,” says McCree. “And I’m like, oh, maybe I actually do know what I’m doing.”

McCree’s culinary odyssey began in high school, inspired by his godmother, Thea Manuel, who baked him cakes for every birthday. He watched her transform ingredients into beautiful creations, bringing smiles and togetherness to family gatherings. This sparked McCree’s desire to contribute to the community through food. He attended culinary school at Johnson & Wales University in Miami, returning to Lake Charles to hone his skills.

Working at 1910 and Fire & Oak (both now closed), McCree gained experience as a front-of-house manager and pastry chef. Later, as assistant general manager at Tia Juanita’s Fish Camp, McCree realized he sought more. He joined Dave Evans at Luna Bar & Grill as a grill cook. Evans then offered him the opportunity to be the chef at Augustine, which he was opening in the former 1910 space.

McCree and Evans, also a chef, collaborate on Augustine’s menu. McCree brings a young, fresh approach to the culinary scene, using a pastry chef’s precision in his savory cooking, while also valuing the freedom to experiment, culminating in an international menu with a Cajun and French flair. McCree’s personal touch extends to the desserts, which he prepares himself. McCree also aims to represent the LGBTQIA+ community in the culinary world, as well as wanting to show that chefs can be stern and run a great restaurant without being “hotheaded.” When not in the kitchen, McCree enjoys gaming and quad skating at the park.

“It’s the smiles,” says McCree about his mission and motivation. “It’s the smiles brought to people’s faces from the food that I make.”

Salted Bourbon French Silk Pie with Oreo Pretzel Crust

For even more decadence, garnish each slice with a salted caramel smear, candied bacon crumble, chocolate curls and a mini bourbon caramel sauce pitcher.

Prep time: 20 min  |  Cook time: 8 min  |  Serves: 8-10

For the Crust

24 Oreo cookies
1 cup of pretzels, crushed
6 tablespoons unsalted butter, melted
1 tablespoon brown sugar

For the  Filling

1 cup (2 sticks) unsalted butter, softened
1¼ cups granulated sugar
8 ounces dark chocolate (60–70% cacao)
2 tablespoons bourbon
1 teaspoon vanilla extract
4 pasteurized eggs
½ teaspoon flaky sea salt

For the Whipped Cream

1½ cups heavy whipping cream
3 tablespoons brown sugar
1 teaspoon vanilla extract

Garnish

½ cup chocolate-covered pretzels, broken
2 ounces dark chocolate for shaving
Flaky sea salt
¼ cup salted caramel sauce

For the Crust Preheat oven to 350F. Pulse Oreos and pretzels into fine crumbs (or smash in Ziploc bag with mallet or rolling pin). Mix with butter and brown sugar. Press into a 9-inch pie pan. Bake for 8 minutes. Cool completely.

For the Filling Beat butter and sugar for 4–5 minutes until fluffy. Add chocolate, bourbon, vanilla and salt. Add eggs one at a time, beating 3 minutes after each egg. Spread into cooled crust. Chill for at least 4 hours.

For the  Whipped Cream Combine ingredients into a stand mixer. Whip to medium peaks and spread over pie.

Garnish Top with chocolate-covered pretzel pieces, shaved dark chocolate, flaky sea salt and a drizzle of salted caramel.

Illustration by S.E. George

Meet the Chef | Eric McCree

Hometown: Lake Charles, Louisiana

Most meaningful item in kitchen: KitchenAid mixer at home named Clarissa

Fav music to cook by: ‘90s R&B soul, like Luther Vandross and Diana Ross, also 2000s hyperpop

Quick meal at home: Lean meals, such as chickpea pasta with turkey meatballs or barbecue

Augustine
949 Ryan St., Lake Charles
337-990-5826
theaugustinerestaurant.com
@augustinerestaurantlc