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Pecan Cheesecake Pie
Source: Sharon H. Frye
Makes 8-10 servings
This looks hard, but it's really easy and sinfully rich and good. I used to make this for my late mother-in-law every year at Thanksgiving. It was her favorite. If you really want to be decadent, serve it with a scoop of butter pecan ice cream on the side...sit back, and listen to your arteries scream.
Pastry for a 9 inch one-crust pie
1 (8 oz) pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1 1/4 cups chopped pecans
Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg. Beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.
In small bowl, combine all topping ingredients. Beat on medium speed just until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center is firm to touch. Store leftovers in refrigerator.
Note: Cut the slices small for this pie is quite rich.
I think I got it out of a Pillsbury bake-off booklet, but I don't have that included with my recipe, and it's been too long ago to remember.
Source: Sharon H. Frye
Makes 8-10 servings
This looks hard, but it's really easy and sinfully rich and good. I used to make this for my late mother-in-law every year at Thanksgiving. It was her favorite. If you really want to be decadent, serve it with a scoop of butter pecan ice cream on the side...sit back, and listen to your arteries scream.
Pastry for a 9 inch one-crust pie
1 (8 oz) pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1 1/4 cups chopped pecans
Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg. Beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.
In small bowl, combine all topping ingredients. Beat on medium speed just until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center is firm to touch. Store leftovers in refrigerator.
Note: Cut the slices small for this pie is quite rich.
I think I got it out of a Pillsbury bake-off booklet, but I don't have that included with my recipe, and it's been too long ago to remember.
MsgID: 317238
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-17
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-17
Board: Daily Recipe Swap at Recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!