pine nut pie (From ""Intercourses: An Aphrodisiac Cookbook" By Martha Hopkins and Randall Lockridge. Copyright 1997, Terrace Publishing.) I N G R E D I E N T S 1/2 cup sugar 3/4 cup packed dark brown sugar 2 extra-large eggs, beaten 1 1/2 teaspoons vanilla extract 1 tablespoon all-purpose flour 1 tablespoon heavy cream 8 tablespoons unsalted butter, melted 3/4 cup pine nuts 1 9-inch pie crust Combine the sugar, brown sugar, eggs, vanilla, flour, cream and butter in a bowl. Whisk until well blended. Fold in the pine nuts. Pour into the pie crust. Bake at 350°F for 50 minutes. April 23, 1997 COOKBOOK SHELF ARCHIVE