16 stewed california dried figs
3 cup milk
1 envelope unflavored gelatin
1/2 cup sugar
2 tsp instant coffee
1 tsp cinnamon
1 package chocolate pudding
1 tsp vanilla
1/2 cup slivered toasted almonds
1/2 cup toasted whole almonds
1 9-inch baked pie shell
1 cup heavy cream, whipped, sweetened, vanil
A Recipe for
Black Beauty Pie
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What is patriotism but the love of the food one ate as a child? |
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This Recipe for Black Beauty Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Heywood Broun |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
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This is a recipe for Black Beauty Pie from the recipe cookbook of Recipes-to-go (Dessert)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
What do snowmen eat for breakfast? Snowflakes. |
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Drain stewed figs thoroughly. Set aside several figs to garnish pie
top. Cut up remaining figs into small bits, discarding stems. In 1/2
cup of the milk, dissolve the gelatin. Place remaining milk in
saucepan with coffee, sugar, cinnamon and package of chocolate
pudding. Stir over low heat until pudding thickens and bubbles up.
Stir in the gelatin. Cool. Then add vanilla and toasted, slivered
almonds. Pour into pie shell and chill. Top with sweetened,
vanilla-flavored whipped cream. Dry the whole figs carefully and use
with toasted whole almonds to garnish pie top.
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Serves: 1
Black Beauty Pie Recipe brought to you by Recipes To-Go