Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Creole Pecan Pie
1 (9-inch) pie shell
1 large egg yolk
6 1/2 ounces softened cream cheese
1/4 cup granulated sugar
3 teaspoons vanilla extract
1/4 cup dark brown sugar
1/2 cup corn syrup
3 large eggs, lightly beaten
1 1/2 cups coarsely-chopped pecans
Bake the pie shell in a preheated 350 degrees F oven for 15 minutes, then allow to cool.
Combine the egg yolk, cream cheese, white sugar and half the vanilla and spread evenly over the bottom of the pie shell. Over medium heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 minutes, then remove and allow to cool. Freeze for at least 3 hours before cutting.
Serve with Chantilly Cream.
Chantilly Cream
8 ounces heavy whipping cream
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons sour cream
Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.
