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From: wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe)
Newsgroups: mod.recipes
Subject: Cleartext copy of "Thanksgiving pie "
Message-ID: <6523@decwrl.DEC.COM>
Date: Thu, 20-Nov-86 23:45:28 EST
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Posted: Thu Nov 20 23:45:28 1986
Date-Received: Fri, 21-Nov-86 05:12:12 EST
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Organization: UTexas Computation Center, Austin, Texas
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PUMPKIN-PIE-2(D)         USENET Cookbook         PUMPKIN-PIE-2(D)

THANKSGIVING PIE

     PUMPKIN-PIE-2 - 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 9-inch pie)
     1         deep dish unbaked pie crust
     3         eggs
     1 cup     dark corn syrup
     1 1/2 cups
               sugar
     1/4 cup   melted butter (or margarine)
     1 cup     pumpkin
     1 tsp     vanilla
     1 cup     pecan halves

PROCEDURE
          (1)  Preheat oven to 350 deg. F.

          (2)  Beat eggs. Add other ingredients except pecans,
               and beat well.

          (3)  Put pecans in bottom of pie crust and slowly pour
               egg mixture over nuts.

          (4)  Bake 45 minutes, or until knife inserted one inch
               from edges comes out clean.

          (5)  Let pie cool (if cut warm, the pie will be runny)
               Serve with whipped cream.

NOTES
     You can use choopped pecans, but pecan halves are prettier.

RATING
     Difficulty: easy to moderate.  Time: 10 minutes preparation,
     1 hour baking and cooling.  Precision: measure the
     ingredients.

CONTRIBUTOR
     Ann Hill Wiebe
     University of Texas Computation Center, Austin, Texas, USA
     wiebe@ut-ngp.arpa