| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Pies/pastry, Desserts, Nuts |
1 |
Pie |
INGREDIENTS
| 5 |
|
Eggs |
| 1 |
c |
Raw sugar |
| 6 |
tb |
Melted butter |
| 1 1/2 |
c |
Sugar cane syrup* |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Pecan halves (un chopped)** |
INSTRUCTIONS
* NOTE #1 -- Any syrup can be substituted but pure sugar cane syrup is
best.
**NOTE #2 -- I used 3 cups of pecan halves in each pie.
Place unbaked pie shell pastry in a 9" pie pan and fill with pecan halves,
Beat eggs and raw sugar. Add cane syrup, salt, vanilla, and butter. Mix
well. Pour over the pecans in the unbaked 9-inch pie shell .
Bake until filling is set, about 1 hour and 15 minutes at 325 degrees F or
an hour at 350 degrees F.
***NOTE #3 -- The pecan halves make it hard to slice the cooled pie. Use
an electric knife if possible. If not, use a SHARP serrated knife.
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Oct 29,
1998
A Message from our Provider:
“Jesus: right way, only truth, best life.”