Subject: RECIPE: Thanksgiving pie
From: [email-masked] (Anne Hill Wiebe)
Date: 21 Nov 86 04:44:43 GMT
Newsgroups: mod.recipes

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.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
[email-masked]