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Cajun Fig and Pecan Pie

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  • 1 Nine-inch uncooked pie shell
  • 1/2 c Chopped fig preserves
  • 1 c Chopped pecans
  • 1/2 c Sugar
  • 1 tb Corn starch
  • 1 ts Vanilla
  • 3 Eggs
  • 1 c White Karo syrup


Here is a recipe from The Encyclopedia of Cajun & Creole Cuisine I grew up in Baton Rouge and my mother still lives there. She keeps me supplied with the local cookbooks. Linda B in IL
In a mixing bowl, mix corn starch and sugar. Add syrup, vanilla and eggs - blend well. Add pecans and figs. Pour mixture into pie shell. Bake at 300 degrees approximately 45 minutes.
Posted to recipelu-digest Volume 01 Number 428 by "lbrandau" <> on Dec 31, 1997