Subject: RECIPE: Pecan pumpkin pie
From: [email-masked] (Ed Sznyter)
Date: 10 Jun 88 08:07:56 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE PECN-PMPKN-PIE D "23 Nov 87" 1988
.RZ "PECAN PUMPKIN PIE" "Pecan-pumpkin pie"
This pie is not as terribly sweet as straight
pecan pie, and less ordinary than pumpkin pie.
The recipe came originally from \fIGourmet\fR magazine.
.IH "1 pie"
.SH		CRUST
.IG "1 9-inch" "uncooked flaky pastry pie shell" "1 22-cm"
.SH		PUMPKIN LAYER
.IG "\(34 cup" "pumpkin" "200 g"
.IG "2 Tbsp" "packed light brown sugar" "25 g"
.IG 1 "large egg"
.IG "2 Tbsp" "sour cream" "30 ml"
.IG "1/8 tsp" "cinnamon" "0.5 ml"
.IG "1/8 tsp" "grated nutmeg" "0.5 ml"
.SH		PECAN LAYER
.IG "\(34 cup" "light corn syrup" "200 ml"
.IG "\(12 cup" "packed light brown sugar" "100 g"
.IG "3" "large eggs,"
.IG "3 Tbsp" "melted unsalted butter" "50 g"
cooled
.IG "2 tsp" "vanilla," "10 ml"
.IG "\(14 tsp" "grated lemon rind" "1 ml"
.IG "1\(12 tsp" "lemon juice" "8 ml"
.IG "\(14 tsp" "salt" "1 ml"
.IG "1 1/3 cups" "pecans" "150 g"
.PH
.SK 1
Prepare pie shell. Keep chilled.
.SK 2
Whisk together until smooth pumpkin,
.AB "2 Tbsp" "25 g"
brown sugar, 1 egg, sour cream,
cinnamon, and nutmeg.
.SK 3
In another bowl, combine corn syrup,
.AB "\(12 cup" "100 g"
brown sugar, 3 eggs,
.AB "3 Tbsp" "50 g"
butter, vanilla, lemon rind, lemon juice, and salt.
Stir in pecans.
.SK 4
Spread the pumpkin layer into the pie shell,
then carefully spoon the pecan mixture over it.
Bake in the upper third of a preheated
.TE 425 220
oven for 20 minutes, then reduce to
.TE 350 175
for 20\-30 minutes more.
The filling will puff slightly, but
the center will not be completely set.
Cool on a rack.
.NX
Serve warm or at room temperature.  Reheat in a preheated
.TE 350 175
oven for 10 to 15 minutes.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 minutes preparation, 1 hour cooking.
.I Precision:
approximate measurement OK.
.WR
Ed Sznyter
Distributed Systems Group, Stanford, Stanford, CA, USA
[email-masked]