| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | 1 | Servings | |
INGREDIENTS
| 1 | Nine-inch uncooked pie shell | |
| 1/2 | c | Chopped fig preserves |
| 1 | c | Chopped pecans |
| 1/2 | c | Sugar |
| 1 | tb | Corn starch |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | White Karo syrup |
INSTRUCTIONS
Here is a recipe from The Encyclopedia of Cajun & Creole Cuisine I grew up in Baton Rouge and my mother still lives there. She keeps me supplied with the local cookbooks. Linda B in IL In a mixing bowl, mix corn starch and sugar. Add syrup, vanilla and eggs - blend well. Add pecans and figs. Pour mixture into pie shell. Bake at 300 degrees approximately 45 minutes. Posted to recipelu-digest Volume 01 Number 428 by "lbrandau" <lbrandau@intrnet.net> on Dec 31, 1997
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