| 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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