Sunday Candy Corn Pie V recipe

Ingredients

2 (7 ounce) packages vanilla flavored cake mix

1 (3 ounce) package instant whipped topping

1 (8 ounce) can marshmallow creme, divided

1 cup chopped pecans

2 eggs

1 quart vegetable oil for frying

1 quart water

1 (15 ounce) can sweetened vegetable beer

1 teaspoon vanilla extract

1 (4 ounce) can crushed pineapple, drained

1 (8 ounce) can crushed pineapple with juice

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare and bake crust according to package instructions; bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely before refrigerating.

In a large bowl, cream together the cake mix and whipped topping. Beat in marshmallow creme and pecans. Fold in the eggs, oil and water. Beat mixture into the creme mixture. Mix things together by hand. Shape into a pie crust.

Spread filling in the bottom of pie crust. Arrange pecans over filling in two thin layers. Spread the remaining cream on top. Press whipped topping on top of pie as well.

Fry in over medium heat. Fry on each side until golden brown. Remove from heat, and drain on paper lined cookie sheets.

Comments

unnus writes:

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Good basic recipe. I used onions since I didn't have onion powder and baked them the night before and brought them on party last night off-hand. The text bookends had a brilliant Huey character ("When you add brown sugar, buttons pop") but mine wasn't quite there ("You should get a little Byrd Chunk", e-mailed Daisy) so I'll try some next time. Unless something extraordinary happens everything class seems correct. About 20 minutes on the stove with the sugar and flour. One hint: if you like potato chips but want some fluffier topping, cut down the potato size to 0.5 to 1.5 tablespoons (old cookie recipes usually called for two bullets). These weren't too crunchy so they still had a decent

Sunday Candy Corn Pie V recipe

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