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Text File  |  1993-09-13  |  2KB  |  32 lines
  1.     ***************************
  2.     ***** Hickory Nut Pie *****
  3.     ***************************
  4.  
  5.     Categories: Pies            OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   1
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1/4      cup   Butter - melted                                   
  14.        1        cup   Sugar - white                                     
  15.        1        cup   Brown sugar                                       
  16.        6        Tbsp  Cocoanut                                          
  17.        3        ea    Eggs - beaten                                     
  18.        1/2      cup   Hickory nut meats - rolled                        
  19.  
  20.     DIRECTIONS  ------------------------------------------------------------
  21.  
  22.     Cream butter and sugar, add cocoanut and eggs. Pour in 9-inch unbaked 
  23.     pie crust, top with nuts and bake in slow over for one hour. Test with
  24.     knife like custard pie.                                               
  25.                                                                           
  26.     Note: Slow oven is 300 - 350 F. Assume a 325 F. oven in this case.    
  27.                                                                           
  28.     Source: Leanna Leathley, Olive Branch Grange, Clark County, OH        
  29.  
  30.     *** Recipe Via Compu-Chef (tm) ***
  31.  
  32.