Difference between revisions of "Thanksgiving Pie"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* 1 cup [[pecan]] halves | * 1 cup [[pecan]] halves | ||
| − | == | + | == Procedures == |
# Preheat oven to 350°F. | # Preheat oven to 350°F. | ||
# Beat [[egg]]s. | # Beat [[egg]]s. | ||
| Line 22: | Line 22: | ||
[[Category:Thanksgiving Pies and Desserts]] | [[Category:Thanksgiving Pies and Desserts]] | ||
| + | [[Category:Holiday Recipes]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Dark corn syrup Recipes]] | [[Category:Dark corn syrup Recipes]] | ||
Latest revision as of 15:57, 11 July 2012
Description
A rich pie with pumpkin and pecans — I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan.
Ingredients
- 1 pie crust (deep dish) unbaked
- 3 eggs
- 1 cup corn syrup, dark
- 1½ cup sugar
- ¼ cup butter, melted (or margarine)
- 1 cup pumpkin
- 1 tbsp vanilla
- 1 cup pecan halves
Procedures
- Preheat oven to 350°F.
- Beat eggs.
- Add other ingredients except pecans and beat well.
- Put pecans in bottom of pie crust and slowly pour egg mixture over nuts.
- Bake 45 minutes, or until knife inserted one inch from edges comes out clean.
- Let pie cool (if cut warm, the pie will be runny) serve with whipped cream.
