Pepper Pecan Pie
List of Ingredients
4 large eggs, lightly beaten
1 cup light corn syrup
2/3 cup sugar
3 tbs. butter, melted
1 tbs. Vanilla extract
1 tbs. dried crushed red habanero peppers
1 small jar of whole Maraschino cherries, drained
1 1/2 cup of coarsely chopped pecans
1 ripe red habanero
1 ripe yellow habanero
Recipe
Use your favorite crust in a deep dish 9" pie plate. A standard pie plate will fit in a 12" oven, if you use the fancy pie plate with the handles you may need to go to a 14" oven. Also, use a trivet and a wire bale, the first to keep the bottom from browning too much and the second to get the darn thing out when it's done. I used a graham cracker crust but that up to you. Combine the eggs, syrup, sugar butter, Vanilla, peppers, and cherries. Let the mixture set for 10 minutes so the cherries can soak up the heat from the peppers. Fold in the pecans and pour into the shell. Cook at 350oF for 50 to 55 minutes. Cool and garnish with the red and yellow peppers. This also provides a visual aide warning of the heat. A little cool whip or Blue Bell goes great with this pie.
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