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9” pie crust (we use Pillsbury refrigerated roll-out crusts)
1/2 cup sugar
2 T all purpose flour
1/4 tsp salt
1 tsp vanilla
1 C dark corn syrup
½ C evaporated milk (whole milk can be substituted)
2 cups whole pecans and ½ cup chopped pecans
Combine sugar, flour and salt in a mixing bowl. Stir in corn syrup . Beat in eggs, one at a time. Mix in evaporated milk, pecans and vanilla. Pour into crust. Bake at 350 degrees for 50 minutes or until firm. Tip: Use a silicone adjustable pie shield to prevent crust from burning. Cool before serving with fresh whipped cream.
From our table to yours – Happy Thanksgiving from Eagle!! Here’s a wonderful and easy recipe for Fresh Cranberry Sauce with Raisins and Walnuts. Enjoy!
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