| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cajun | 1 | Servings | |
INGREDIENTS
| 1 | 8-inch piecrust, use deeper | |
| pan if you have one | ||
| flute | ||
| edges | ||
| 1 | c | Mashed sweet |
| potato/squash/pumpkin | ||
| 1/4 | c | Brown sugar |
| 1 | Egg beat until frothy | |
| 1 | T | Heavy cream |
| 1 | T | Melted butter |
| 1 | T | Vanilla, this was in the |
| cookbook but I think 1tea | ||
| 1/4 | t | Salt and cinnamon |
| 1/8 | t | Allspice and nutmeg |
| 3/4 | c | White sugar |
| 3/4 | c | Dark Karo syrup |
| 2 | Eggs | |
| 1 1/2 | T | Melted butter |
| 2 | t | Vanilla |
| 1 | pn | Salt and cinnamon |
| 3/4 | c | Pecan halves |
INSTRUCTIONS
? Recipe from the Wil mar Neighborhood Center Madison, WI Combine until smooth and pour into prepared crust. Pecan layer: Mix all but pecans until opaque. Add pecans and spread over filling. Bake at 325 until filling is set about 1.5 hours. Watch crust edge so it doesn't burn. You may want to cover it with foil if it starts to get to dark. The cookbook said this was a Cajun dessert. Posted to FOODWINE Digest 11 November 96 Date: Tue, 12 Nov 1996 08:32:38 -0500 From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
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Nutrition (calculated from recipe ingredients)
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Calories: 1213
Calories From Fat: 860
Total Fat: 100.4g
Cholesterol: 379.6mg
Sodium: 133.7mg
Potassium: 545.4mg
Carbohydrates: 67.3g
Fiber: 7.8g
Sugar: 58g
Protein: 17.7g