Ingredients & Directions
1 Nine-inch uncooked pie shell
1/2 c Chopped fig preserves
1 c Chopped pecans
1/2 c Sugar
1 tb Corn starch
1 ts Vanilla
3 Eggs
1 c White Karo syrup
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
the local cookbooks. Linda B in IL
In a mixing bowl, mix corn starch and sugar. Add syrup, vanilla and eggs –
blend well. Add pecans and figs. Pour mixture into pie shell. Bake at 300
degrees approximately 45 minutes.
Yields
1 Servings
