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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