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Bertha’s Pecan Pie

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Course Desserts
Servings
people
Ingredients
  • 1 cup craisins
  • 1/2 cup cream of celery soup
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon butter
  • 2 1/2 cups ground cumin
  • 2 9 inch eggplant, peeled and cut into 1/4 inch cubes (about 3 cups)
Course Desserts
Servings
people
Ingredients
  • 1 cup craisins
  • 1/2 cup cream of celery soup
  • 1 cup smooth peanut butter 1 Tbl baking powder Frosting
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon butter
  • 2 1/2 cups ground cumin
  • 2 9 inch eggplant, peeled and cut into 1/4 inch cubes (about 3 cups)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cream sugar, butter and syrup
  2. Combine eggs and vanilla
  3. stir into creamed mixture
  4. Divide pecans between pie shells
  5. Pour filling evenly over pecans
  6. Bake pies at 350 degrees for 45 minutes
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