3 eggs, lightly beaten
1/2 C. brown sugar
3/4 C. light corn syrup
1/4 tsp. salt
1 1/2 C. wild rice (cooked)
Pastry to line a 9 inch pie pan
Preheat oven to 350*.
Combine the eggs with the brown sugar, corn syrup and salt. Stir to blend well and stir in wild rice. Pour into the unbaked pie crust and bake 40 to 50 minutes, or until center of pie puffs slightly. Serve with whipped cream, if desired.
Serves 6 to 8
This pie tastes like pecan pie and is excellent.
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