Peach Praline Pie
- 4 c. (about 3 lb.) sliced, peeled ripe peaches
- 1/2 c. granulated sugar
- 2 Tbsp. quick cooking tapioca
- 1 tsp. lemon juice
- 1/2 c. sifted flour
- 1/2 c. chopped pecans
- 1/4 c. butter
- 1/4 c. brown sugar, packed firmly
- 4 eggs
- 1 (29 oz.) can pumpkin
- 1 c. white sugar
- 1/2 c. brown sugar
- 1 tsp. salt
- 1 1/2 Tbsp. (not tsp.) cinnamon
- 2 tsp. ginger
- 2 tsp. ground cloves
- 2 (12 oz.) cans Carnation lite evaporated milk
- Mixing is the most important step according to Jenna.
- She says, "Mix until your arm is very tired!"
- Pour into pie shells. Bake at 425u0b0 for 15 minutes, then reduce oven to 350u0b0 and continue baking for 50 minutes.
- Cool on wire rack.
- Serve with whipped topping.
peaches, sugar, tapioca, lemon juice, flour, pecans, butter, brown sugar, eggs, pumpkin, white sugar, brown sugar, salt, cinnamon, ginger, ground cloves, carnation
Taken from www.cookbooks.com/Recipe-Details.aspx?id=771214 (may not work)