From: <NOBR>NeesieL</NOBR>  (Original Message)

Sent: 1/29/2008 2:54 AM

Black Bayou Pecan Pie Serves: 6 to 8 2 eggs 3/4 cup corn syrup 1/2 cup (3 ounces) semisweet chocolate chips, melted 1-tablespoon butter, melted 1-teaspoon vanilla extract 1/4 cup sugar 1/4 teaspoon salt 1 cup pecan halves 1/2 cup sweetened flaked coconut, toasted One 9-inch chocolate graham cracker piecrust Preheat the oven to 375 degrees F. In a medium bowl, combine the eggs, corn syrup, melted chocolate, butter, vanilla, sugar, and salt, mix well. Stir in the pecans and coconut, mix well. Pour into the piecrust and bake for 40 to 45 minutes or until firm in the center. Allow cooling completely before serving.

Praline Custard Pie Recipe

1/3 C. packed light brown sugar
1/2 C. chopped pecans
1/3 C. plus 1 T. butter, divided
1 (9-inch) baked pie shell
1 C. granulated sugar
3 T. cornstarch
1/8 teaspoon salt
3 egg yolks
2 C. milk
1 t. vanilla
1 1/2 C. whipped cream
Lightly toasted pecan pieces and or dollops of whipped cream, for garnish

Preheat oven to 450° F.

In a small pan, heat brown sugar, pecans and 1/3 cup butter; cook and stir until butter is melted. Spread in baked pie shell; place in oven and bake 5 minutes. Let cool.

Combine sugar and cornstarch in medium saucepan. Beat in salt, egg yolks and milk. Cook over medium heat until very thick, stirring constantly. Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted. Measure 1 cup custard; set aside. Pour remaining custard into prepared pie shell.

When the 1 cup of custard cools, fold in whipped cream. Spread on top of pie; chill. Garnish with toasted pecans, whipped cream or both.

Peach Praline Pie

1 tsp. all-purpose flour
1 unbaked 9-inch deep dish pie shell
1/2 cup light corn syrup
3 eggs
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. nutmeg
3 cups peaches, peeled and cubed
1/2 cup butter, melted
1/2 cup pecans, coarsely chopped
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tbsp butter, softened
whipped cream (optional)
vanilla ice cream (optional)

Preheat oven to 350ºF.

Sprinkle 1 teaspoon flour over pie shell and set aside.

Combine first six ingredients in a large bowl. Beat with a mixer
at medium speed until ingredients are well blended. Stir in peaches and 1/2 cup melted butter. Pour peach mixture into pie shell.

Combine the pecans, 1/4 cup flour and brown sugar in a medium
bowl and mix well. Cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse meal. Sprinkle over peach mixture. Bake for 45 to 50 minutes or until pie is set. Let cool .

LOUISIANA SWAMP PIE



4 Eggs

2 Cups Sugar

2 Sticks butter, Melted

1 tsp. cider vinegar

1 Cup Coconut

2 Teaspoons Vanilla

1 Cup Chopped Pecans

1 Cup Golden Raisins

2 Uncooked Pie Shells



Preheat oven to 300 degrees F. Beat eggs, add sugar, melted butter,

vinegar and vanilla and mix well. Add coconut, pecans and raisins. Pour

into pie shells, dividing mixture evenly between both pies. Bake at 300

degrees for 50-55 minutes or until toothpick inserted in center of pies

comes out clean. Makes two pies.



Serves 6-8 people per pie

Creole Karo Pecan Pie



3 eggs

3/4 cup sugar

1 cup pecans - chopped

1 cup white Karo Syrup

4 tablespoons butter

1 teaspoon vanilla extract

pinch salt



Cream butter and sugar. Add Karo, eggs, salt, vanilla, and pecans.

Cook in unbaked pie shell in moderate oven 350 degrees until mixture

thickens, or about 30 minutes.



Note: Mix in order, and do not pre-heat oven.