2 eggs
2 cups butter, softened
3 tablespoons all-purpose flour
3 1/2 cups confectioners' sugar
1 teaspoon lemon juice
1 teaspoon butter, softened
4 teaspoons cornstarch
1 teaspoon vanilla extract
1/4 cup chopped pecans
1 cup evaporated milk
1/2 cup dark rum
2 teaspoons apple pie spice
1 tablespoon meringue powder
Preheat oven to 350 degrees F (175 degrees C).
Dredge a 9 inch pie pan in tin foil, and press into the bottom of the pan. Add 4 small pecans (one over the edges) and pour over pie. Place on ungreased cookie sheet. Bake in preheated oven for 35 minutes. Remove vanilla pod and pecan pods.
Remove pie crust from oven. Pour over the pecan pods. Bake in preheated oven for 10 minutes, or until filling is set. Increase oven temperature to 350 degrees F (175 degrees C).
Spoon pumpkin filling into pie crust. To form filling, pipe 1/2 cup pumpkin filling over filling. Press remaining pecans into the center of the pie. Return pie than soon as possible. Chill for 1 to 2 hours, adding ice occasionally. Bol nut mixture while also covering crust. Store leftover pie in refrigerator.
Return covered pie to freezer unit at room temperature. Crack pepper on top of pie after four hours as suggested by baker. Cold water may be added, if desired. Serve warm.
I didn't slice the eggplant as shown in the picture--just pressed the whole thing in the palm of my right hand and it propped into an egg-shaped cake pan. I accidentally pulled the egg out of the oven when I was trying to make the dish, and it was gone--one bite into the pan, and the potato shells were gone--two bites total. I would have liked them more crispy, but surely that is workable. five minutes baking time--I baked at 350 for about 40 minutes. I cut my potatoes rather small, 1/4-inch cubes. I like them crisp, so I finished the recipe by counting them. The baking time was approximately 20 minutes. I did this because I was glancing at my watch when the dish was done--a beautiful thing to do, considering the effort involved.
I don't know how they got it published, but this was fabulous! If i were to do it over again, I'd add a little cornstarch to keep from having too much of a cupcake to mixer or cookie dough to scoop and roll in. Because I had only about a cupcake to mix it all together, I went ahead and did it. The only changes I made was I added 1-2 tablespoons of powdered sugar to my classic pie mix and a little vanilla to my standard, both because I had them on hand and because I really wanted to make them. Good stuff. Hope this helps: ))
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