Black Eyed Pea Pie

• 1 can Black-eyed Peas (15 Oz., Drained And Pureed)
• 3/4 cups Butter, Softened
• 3 whole Eggs
• 1 cup Sugar
• 5 ounces, fluid Evaporated Milk
• 1/2 cups Milk
• 1 Tablespoon Flour
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Ground Allspice
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Pumpkin Pie Spice
• 1 whole Single 9" Pie Crust
• 1 cup Pecans, Chopped

1. Preheat oven to 350 degrees F.
2. Beat together the pureed black-eyed peas and the butter. Add eggs one at a time. Stir in the next 8 ingredients (sugar through pumpkin pie spice) until well blended.
3. Pour the mixture into an uncooked single-pie crust. Sprinkle with pecans.
4. Bake in the preheated oven for 55-60 minutes or until a knife comes out clean.
5. Cool completely. Serve with whipped topping.

blackeyed, butter, eggs, sugar, milk, milk, flour, vanilla, ground allspice, ground cinnamon, pumpkin pie spice, pie crust, pecans

Taken from tastykitchen.com/recipes/desserts/black-eyed-pea-pie/ (may not work)