Sweet potato/squash or pummpkin pecan pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8-inch piecrust, use deeper pan if you have one, flute edges | |
| 1 | cup | Mashed sweet potato/squash/pumpkin |
| ¼ | cup | Brown sugar |
| 1 | small | Egg beat until frothy |
| 1 | tablespoon | Heavy cream |
| 1 | tablespoon | Melted butter |
| 1 | tablespoon | Vanilla (this was in the cookbook but I think 1tea ?) |
| ¼ | teaspoon | Salt and cinnamon |
| ⅛ | teaspoon | Allspice and nutmeg |
| ¾ | cup | White sugar |
| ¾ | cup | Dark Karo syrup |
| 2 | smalls | Eggs |
| 1½ | tablespoon | Melted butter |
| 2 | teaspoons | Vanilla |
| 1 | pinch | Salt and cinnamon |
| ¾ | cup | Pecan halves |
Directions
PECAN LAYER
Recipe from the Wil mar Neighborhood Center Madison, WI Combine until smooth and pour into prepared crust.
Pecan layer: Mix all but pecans until opaque. Add pecans and spread over filling. Bake at 325 until filling is set about 1½ hours. Watch crust edge so it doesn't burn. You may want to cover it with foil if it starts to get to dark. The cookbook said this was a Cajun dessert.
Posted to FOODWINE Digest 11 November 96 Date: Tue, 12 Nov 1996 08:32:38 -0500 From: Laurie Thompson <llt@...>