| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New Orleans | Creole, Essert | 10 | Servings |
INGREDIENTS
| 1 | Recipe plain pastry or | |
| 1 | Box pie crust mix; (9 oz.) | |
| 1 | Bottle dark karo syrup; (16 oz.) | |
| 1 | c | Water (for heating syrup) (up to 2) |
| 6 | Eggs | |
| 1 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Whole pecans |
| 2 | tb | Margarine |
INSTRUCTIONS
CRUST FILLING Preheat oven to 325 degrees. CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set aside. FILLING: Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each. Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator. NOTES : easy Recipe by: Chachie's New Orleans Posted to MC-Recipe Digest V1 #746 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Aug 17, 1997
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