Servings: 1
Ingredients
- 1 x Nine-inch uncooked pie shell
- 1/2 c. Minced fig preserves
- 1 c. Minced pecans
- 1/2 c. Sugar
- 1 Tbsp. Corn starch
- 1 tsp Vanilla
- 3 x Large eggs
- 1 c. White Karo syrup
Directions
- Here is a recipe from The Encyclopedia of Cajun & Creole Cuisine I grew up in Baton Rouge and my mother still lives there. She keeps me supplied with
- In a mixing bowl, mix corn starch and sugar. Add in syrup, vanilla and Large eggs - blend well. Add in pecans and figs. Pour mix into pie shell. Bake at 300 degrees approximately 45 min.
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