Oh me, oh my, it’s pie!
Ask 10 different people their favorite kind of pie, and you just may get 10 different answers. Whether you like the all-American apple, or prefer cherry, peach, chocolate or pecan, the list can go on and on. One thing is certain, those flaky crusts and fruit or cream fillings are a favorite of young and old alike.
Readers submitted a wide variety of recipes and you just may find a new favorite to add to your recipe box.
Pecan Crunch Pumpkin Pie
Submitted by Janice McNeely, Illinois Electric Cooperative
- 1 unbaked 9-inch deep dish pie shell
- 3 T. butter melted
- 1/2 C. packed brown sugar
- 3/4 C. Pecans coarsely chopped
- 1/2 C. granulated sugar
- 1 T. all-purpose flour
- 1/2 tsp. Salt
- 1/4 tsp. mace (may substitute with nutmeg if you can’t find it)
- 1/4 tsp. nutmeg
- 1/2 tsp. Cinnamon
- 2 large egg yolks (reserve egg whites)
- 1/2 C. evaporated milk
- 1 C. pumpkin
- Heat oven to 450 F.
- Mix butter, brown sugar and pecans and gently pack in bottom of pie shell. Bake for 6 minutes and remove from oven.
- Reduce oven to 350 F.
- Whip egg whites until stiff and set aside.
- Mix all other ingredients together and fold in egg whites.
- Pour on top of pecan mixture.
- Bake for 50-60 minutes.
Nutritional information per serving: 395 calories; 22.5g fat; 371mg sodium; 47.5g carbohydrates; 4.6g protein.