Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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Partially baked 9-inch pie shell
1/3 cup butter -- at room temperature
1/2 cup white sugar
1/2 cup firmly packed brown sugar
3 eggs
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
1/8 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
Prepare the pie shell according to the recipe directions. Partially bake and
let cool on a rack before filling. Preheat the oven to 350F. In a large
mixing bowl, beat together the butter and sugars until creamy. Add the eggs,
one at a time, beating well after each addition. Stir in the flour,
cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture
into the pie shell. Bake for 40 to 45 minutes, or until a knife inserted 1
inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack. Serve warm or at room temperature. This pie tasts best
when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.
