| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts, Nuts, Pies/pastry | 1 | Pie | |
INGREDIENTS
| 5 | Eggs | |
| 1 | c | Raw sugar |
| 6 | T | Melted butter |
| 1 1/2 | c | Sugar cane syrup |
| 1/2 | t | Salt |
| 1 1/2 | t | Vanilla |
| 1 1/2 | c | Pecan halves, un chopped* |
INSTRUCTIONS
NOTE #1 -- Any syrup can be substituted but pure sugar cane syrup is best. **NOTE #2 -- I used 3 cups of pecan halves in each pie. Place unbaked pie shell pastry in a 9" pie pan and fill with pecan halves, Beat eggs and raw sugar. Add cane syrup, salt, vanilla, and butter. Mix well. Pour over the pecans in the unbaked 9-inch pie shell . Bake until filling is set, about 1 hour and 15 minutes at 325 degrees F or an hour at 350 degrees F. ***NOTE #3 -- The pecan halves make it hard to slice the cooled pie. Use an electric knife if possible. If not, use a SHARP serrated knife. Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Oct 29, 1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 987
Calories From Fat: 822
Total Fat: 92.9g
Cholesterol: 1113.2mg
Sodium: 1527.7mg
Potassium: 375mg
Carbohydrates: 2.6g
Fiber: 0g
Sugar: 1.8g
Protein: 32.1g