Hi, I know this is a real long shot, but years ago, when I used to
frequently visit SW Florida, I used to love eating this Pie at the only
two places that I'm aware ever made it-sold it, and that was The Fish
Market Restaurant in Venice Fl. (No longer in business), and the Cajun
Club in Englewood Fl.

It is a pie made with Chocolate, and Walnuts, and was to "die for". My
all time favorite Pie. Mark

Here is the one I make- came from Chef John Folse in LA.

Cajun Pie
INGREDIENTS:

=BD cup sugar
1 tbsp corn starch
1 cup Karo syrup
1/4 cup Louisiana cane syrup
1 tbsp vanilla
3 eggs, beaten
1 cup chopped pecans or walnuts
=BD cup Hershey Chocolate Morsels
pinch of cinnamon
pinch of nutmeg
1 9-inch uncooked pie shell
METHOD:
Preheat oven to 425 degrees F. In a large mixing bowl, combine sugar
and corn starch. Add syrups vanilla, and beaten eggs and, using a wire
whisk, blend thoroughly. Add chopped nuts and chocolate morsels and
blend well into the mixture. Season with a pinch of cinnamon and
nutmeg. Pour into pie shell and bake on the center rack of oven for 10
minutes. Then reduce temperature to 375 degrees F and bake for 35
minutes. Remove and allow to cool.

Hi Alexandra, I can't thank you enough for taking the time to post this
recipe for me! (and of course for others too)

All ingredients look simple enough to get, except perhaps for one, the
Louisiana Cane Syrup?

I don't know much about this Syrup, I can't recall ever seeing it, and
wonder where it can be gotten from? Do large Supermarkets handle this?
Or? Any help/info from you, or others about this Syrup would be deeply
appreciated.

Thank you again very much Alexandra! Mark D

Mark replied to Alexandra (I included recipe):

>> Cajun Pie
>> INGREDIENTS:
>>
>> 1/2 cup sugar
>> 1 tbsp corn starch
>> 1 cup Karo syrup
>> 1/4 cup Louisiana cane syrup
>> 1 tbsp vanilla
>> 3 eggs, beaten
>> 1 cup chopped pecans or walnuts
>> 1/2 cup Hershey Chocolate Morsels
>> pinch of cinnamon
>> pinch of nutmeg
>> 1 9-inch uncooked pie shell
>> METHOD:
>> Preheat oven to 425 degrees F. In a large mixing bowl, combine sugar and
>> corn starch. Add syrups vanilla, and beaten eggs and, using a wire whisk,
>> blend thoroughly. Add chopped nuts and chocolate morsels and blend well
>> into the mixture. Season with a pinch of cinnamon and nutmeg. Pour into
>> pie shell and bake on the center rack of oven for 10 minutes. Then reduce
>> temperature to 375 degrees F and bake for 35 minutes. Remove and allow to
>> cool.
>
>
> Hi Alexandra, I can't thank you enough for taking the time to post this
> recipe for me! (and of course for others too)
>
> All ingredients look simple enough to get, except perhaps for one, the
> Louisiana Cane Syrup?
>
> I don't know much about this Syrup, I can't recall ever seeing it, and
> wonder where it can be gotten from? Do large Supermarkets handle this?
> Or? Any help/info from you, or others about this Syrup would be deeply
> appreciated.
>
> Thank you again very much Alexandra! Mark D

My local (Northern California) Safeway carries Louisiana Cane Syrup, but I
think it's got a very "tinny" flavor, which I don't like. I'd consider using
a couple tablespoons of molasses instead, and make up the difference with
more corn syrup.

Bob

On Sat 02 Jul 2005 12:37:42p, Mark D wrote in rec.food.cooking:

> Hi Alexandra, I can't thank you enough for taking the time to post this
> recipe for me! (and of course for others too)
>
> All ingredients look simple enough to get, except perhaps for one, the
> Louisiana Cane Syrup?
>
> I don't know much about this Syrup, I can't recall ever seeing it, and
> wonder where it can be gotten from? Do large Supermarkets handle this?
> Or? Any help/info from you, or others about this Syrup would be deeply
> appreciated.
>
> Thank you again very much Alexandra! Mark D
>

Unsulphured molasses is a decent substitute for cane syrup.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0526-4, 07/01/2005
Tested on: 7/2/2005 4:05:41 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

On 1-Jul-2005, (Mark D) wrote:

> Hi, I know this is a real long shot, but years ago, when I used to
> frequently visit SW Florida, I used to love eating this Pie at the only
> two places that I'm aware ever made it-sold it, and that was The Fish
> Market Restaurant in Venice Fl. (No longer in business), and the Cajun
> Club in Englewood Fl.
>
> It is a pie made with Chocolate, and Walnuts, and was to "die for". My
> all time favorite Pie. Mark

Eat your heart out.

Title: Chocolate Fudge Walnut Pie - Chocolate Lovers Will Kill For
Yield: 1 Serving

Ingredients

1 9 inch pie crust; unbaked
1/2 c unsalted butter
1/4 c sugar; (+ 2 tbsp.)
1/4 c firmly packed light brown
-sugar; (+ 2 tbsp.)
1 egg
1/2 ts vanilla extract
1 c plus 2 tablespoons
-unbleached all-p
-- flour
1/2 ts salt
1/2 ts baking soda
6 oz bittersweet chocolate;
-melted
1 c chopped walnuts or pecans

Instructions

Preheat oven to 350ø. Cream butter and sugars together until light and
fluffy. Beat in egg and vanilla. Sift flour, salt and baking soda; beat
into creamed mixture. Beat in chocolate. Stir in nuts. Pour into pie
crust;
bake for 40 to 45 minutes, until puffed and set on edges. Pie should be
set but not hard in middle; it should feel like a quiche. Cool on wire
rack
before slicing. Serves 8.

- - - - - - - - - - - - - - - - - -

Contributor: From Gottlieb's Bakery 100 Years of Recipes Cookbook

Preparation Time: 0:00


Thank for visiting Recipes.Chef2Chef.Net
Your online source to over 280,000 great Recipes
Document = http://recipes.chef2chef.net/recipe-...2/012635.shtml

--
The Brick® said that (Gotta give the source due credit )

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

Mark D wrote:
> Hi Alexandra, I can't thank you enough for taking the time to post this
> recipe for me! (and of course for others too)
>
> All ingredients look simple enough to get, except perhaps for one, the
> Louisiana Cane Syrup?
>
> I don't know much about this Syrup, I can't recall ever seeing it, and
> wonder where it can be gotten from? Do large Supermarkets handle this?
> Or? Any help/info from you, or others about this Syrup would be deeply
> appreciated.
>
> Thank you again very much Alexandra! Mark D
>
Mark,

Try this as a cane syrup..

http://www.steensyrup.com/