1 c Firmly paked brown sugar 1 ts Vanilla extract
1 tb All-purpose flour 4 tb Butter or margarine, melted
3 Eggs 1 c Chopped pecans
1 c Pineapple ice cream topping 1 9″ pie crust, unbaked
Preheat oven to 350 degrees. In a small bowl, combine the brown
sugar and flour. Mix well. Combine the eggs, pineapple topping,
vanilla and melted butter. Beat until well mixed. Add brown sugar
mixture and beat well. Stir in the pecans. Pour into an unbaked pie
crust. Bake for 1 hour, until filling is set and pecans are golden
brown.
Per serving: calories 439 fat 26g cholesterol 107mg sodium 266mg %
calories from fat 53%
From “A Treasury of Southern Baking”, published in the Dallas Morning
News Nov 16, 1994
Meal
Yields
1 pie