Weekend Cooking: Date Nut Puddin’-Pie

A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE

• 2 eggs
• ½ cup white sugar
• 1 tablespoon evaporated milk
• 1 tablespoon melted margarine
• ½ teaspoon vanilla
• ½ cup white cornmeal
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ¾ cup (or 1 six-ounce package) dates chopped
• ½ cup coarsely chopped nuts
• ½ cup nut halves

Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie plate which has been generously greased with margarine and dusted with corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. Cool on a cake rack. Garnish with a circle of whipped cream flavored with sherry or almond flavoring. Sprinkle lightly with finely chopped nuts, if you wish.
This Puddin’-Pie makes its own crust.

From: Recipes from American National