| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ethnic, Pies & crus | 8 | Servings | |
INGREDIENTS
| 1 | 8-inch pastry shell — | |
| Unbaked | ||
| 1 | c | Packed brown sugar |
| 1/2 | c | Sugar |
| 1 | tb | Flour |
| 2 | Eggs | |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Margarine — melted |
| 1 | c | Pecan halves |
INSTRUCTIONS
Mix the sugars and flour. Thoroughly beat in the eggs, milk, vanilla and margarine. (Don't use soft margarine.) Fold in the nuts. Halves are traditional but you can use chopped pecans. Pour into an unbaked pie crust and bake in preheated 375-degree oven for 40-50 minutes. Best served slightly warm with whipped cream. Recipe By : Jo Anne Merrill From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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