wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe) (11/21/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE PUMPKIN-PIE-2 D "1 Nov 85" 1986 .RZ "THANKSGIVING PIE" "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. .IH "1 9-inch pie" "1 22-cm pie" .IG "1" "deep dish unbaked pie crust" .IG "3" "eggs" .IG "1 cup" "dark corn syrup" "250 ml" .IG "1\(12 cups" "sugar" "300 g" .IG "\(14 cup" "melted butter" "60 g" (or margarine) .IG "1 cup" "pumpkin" "180 g" .IG "1 tsp" "vanilla" "5 ml" .IG "1 cup" "pecan halves" "180 g" .PH .SK 1 Preheat oven to .TE 350 175 . .SK 2 Beat eggs. Add other ingredients except pecans, and beat well. .SK 3 Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. .SK 4 Bake 45 minutes, or until knife inserted one inch from edges comes out clean. .SK 5 Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. .NX You can use choopped pecans, but pecan halves are prettier. .SH RATING .I Difficulty: easy to moderate. .I Time: 10 minutes preparation, 1 hour baking and cooling. .I Precision: measure the ingredients. .WR Ann Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa