| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chicago | Pies &, Pastries | 8 | Servings |
INGREDIENTS
| 1 | Refrigerated Pie Crust (From 15 Oz Pkg) | |
| 3/4 | c | Firmly Packed Brown Sugar |
| 3 | tb | Margarine Or Butter; softened |
| 3/4 | c | Light Corn Syrup |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Chopped Cashews |
INSTRUCTIONS
Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. Heat oven to 350F. In large bowl, beat brown sugar and margarine at high speed until light and fluffy. Add corn syrup and vanilla; beat at medium speed until smooth. Beat in eggs 1 at a time, blending well after each addition. Stir in cashew nuts. Pour into crust-lined pan. Bake at 350F for 45 to 50 minutes or until top of pie is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. NOTES : Bake-Off Contest 1, 1949 "Pillsbury Best of the Bake-Off Cookbook" Recipe by: Hazel Frost - Chicago, Illinois Posted to Bakery-Shoppe Digest V1 #210 by Sean Coate <swcoate@peganet.com> on Aug 30, 1997
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