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Desserts:
Pam's Thanksgiving Pie

from Atlanta Cooknotes


INGREDIENTS:

1 unbaked nine-inch deep-dish pastry shell
4 large eggs, well beaten
1 cup sugar
1/2 cup softened margarine
1 cup milk
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon butter extract
1/4 teaspoon maple flavoring
1/4 cup dark corn syrup
1/4 cup oatmeal
1/2 cup flaked coconut
1/2 cup chopped pecans
TO PREPARE:

Preheat oven to 350 degrees.  Combine eggs, sugar, margarine, milk, flour, flavorings, and corn syrup; beat well.  Blend in oatmeal, coconut, and pecans.  Mixture will seem soupy.  Pour into unbaked pastry shell.  Bake on lowest rake of oven for 45 minutes or until a knife inserted in center comes out clean.  Cool and chill two to three hours.  Pie filling becomes a custard with a crunchy top.

Note: Recipe dates to about 1850.

SERVINGS:  6 to 8



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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