| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies &, Pastry |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(15-ounce) refrigerated piecrust OR homemade basic pastry shell |
| 4 |
lg |
Eggs |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(15-ounce) pumpkin |
| 1/2 |
c |
Corn syrup |
| 1 |
tb |
Butter or margarine; melted |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Pecan pieces |
INSTRUCTIONS
Fit 1 piecrust into a 9-inch pieplate according to package directions; trim
pastry even with edge of pieplate, and set aside.
Unfold remaining piecrust, and place on a lightly floured surface. Cut out
leaf designs, brush with water, and firmly press to rim of piecrust in
plate.
Beat eggs, sugar, and salt at medium speed with an electric mixer until
thick. Stir in pumpkin, corn syrup, butter, and vanilla extract. Pour into
crust. Top with pecan pieces.
Bake at 350° for 45 to 50 minutes or until set, covering edges with
aluminum foil after 30 minutes. Cool completely. Makes 1 (9-inch) pie.
Kitchen Express: Omit second piecrust used for decorative border; fold
edges of first piecrust under, and crimp as desired.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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