| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
New England |
Pies, Desserts, Sauces, Holiday |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Sliced almonds |
| 3 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Graham cracker crumbs |
| 1 |
c |
Chopped walnuts |
|
|
Vanilla ice cream |
| 1 |
c |
Packed brown sugar |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Corn syrup |
| 1 |
c |
Evaporated milk |
|
pn |
Salt |
| 1/2 |
ts |
Butter |
INSTRUCTIONS
NUTTY PIE
CARAMEL SAUCE
Pie: ~-- Preheat oven to 350 F.
Sprinkle the almonds on the bottom of a greased or sprayed 9-inch pie
plate. Beat the eggs; then add the sugar, baking powder, salt, and vanilla,
mixing until thoroughly blended. Fold in the graham cracker crumbs and
walnuts. Pour the mixture over the almonds in the pie plate and bake in a
preheated 350 F oven for 25 to 30 minutes, being careful not to overbake.
Serve topped with the vanilla ice cream and caramel sauce.
Caramel Sauce ~------------ Combine the brown sugar, granulated sugar, corn
syrup, evaporated milk, salt and butter in the top of a double boiler and
cook over boiling water until the sugars dissolve and the mixture is smooth
and a bit thickened. Remove from the heat and stir in the butter.
Recipe from: Fitzwilliam Inn, Fitzwilliam, New Hampshire Source: Yankee
Magazine's Christmas in New England, 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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