| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Pastry, Pies & | 6 | Servings | |
INGREDIENTS
| 1 | 9" pie crust, unbaked | |
| 3 | Eggs, slightly beaten | |
| 1 | ds | Salt |
| 1 | c | Sugar |
| 1 | t | Flour, heaping |
| 2 | t | Cornmeal |
| 1/2 | c | Light karo syrup |
| 1/2 | c | Dark karo syrup |
| 1/2 | c | Butter/margarine, melted |
| 2 | pn | Salt |
| 1 | t | Vanilla Butternut Extract |
| 1 1/2 | c | Pecan pieces |
INSTRUCTIONS
Oven 350=B0F. Line pie pan with pastry and flute edges. Sprinkle pecan pieces evenly over bottom of crust. Mix all ingredients until smooth. Pour into pie crust.Bake in preheated 350ø oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of whipped cream. Posted to EAT-L Digest 16 October 96 Date: Thu, 17 Oct 1996 05:25:24 -0400 From: Bill Spalding <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 276
Total Fat: 32g
Cholesterol: 93mg
Sodium: 337.3mg
Potassium: 168.4mg
Carbohydrates: 51.6g
Fiber: 3.8g
Sugar: 34.5g
Protein: 7.6g