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Pies: Riverside Deli Pecan Cream Pie Recipe

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This recipe for Pies: Riverside Deli Pecan Cream Pie is from Holden Lutheran Church: Where We Go to Be Fed, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c, brown sugar
1/3 c. butter or margarine
1/2 c. chopped pecans
1 Tbsp. milk
Combine & heat until sugar is melted. Spread mixture in bottom of 9" baked pie shell. Bake at 350º for 10 minutes. Cool.

2 c. milk
3/4 c. sugar
1/2 c. additional milk
1/3 c. cornstarch
3 egg yolks
1 Tbsp. vanilla
1 Tbsp. butter
1/8 tsp. salt
1/2 c. Cool Whip
Directions:
Directions:
Heat the 2 c. milk, stir together 1/2 c. cold milk and cornstarch, Add sugar. Add this to hot milk. Beat egg yolks, add to hot milk mixture. Continue cooking till thickened. Remove from heat, add vanilla, salt & butter. Cool. Divide in half. Put 1/2 in pie shell. Fold Cool Whip in other half & spread on top. Garnish with chopped pecans & Cool Whip.

 

 

 

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