#FBBakeOff 2015 – Pecan Cream Cheese Pie

[imageframe lightbox=”no” style_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”none” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””] [/imageframe][fusion_text]

Pecan Cream Cheese Pie

Recipe courtesy of Tara Dizzle

Preheat oven to 350 degrees

Pie Crust (feel free to use your favorite recipe or a good store bought)

1 1/2 cup flour

5 tbsp cold unsalted butter

3 tbsp cold shortening

1/2 tsp salt

3 tbsp cold water

Pulse first four ingredients in food processor until course crumbs form. Add ice water pulse just until a ball forms. Press into a disk and chill for an hour or more, before rolling out and placing into a 9 inch pie shell and crimping edges.

Pecan layer of filling:

1 1/2 cups chopped pecans

1/2 tsp salt

1/2 cup light corn syrup

2/3 cup firmly packed brown sugar

1 stick unsalted butter

Combine all ingredients in a sauce pan until sugar and butter are just melted. slowly whisk into a medium bowl with two beaten eggs to temper. Set aside.

Cream cheese layer:

1-8 oz block of cream cheese

1 egg

1/3 cup sugar

1 tsp vanilla

Combine all ingredients in a small bowl. Spread into unbaked pie shell.

Pour pecan layer on top of the cream cheese layer and bake in a 350 degree oven for 40 to 50 minutes until pie is golden. Allow to cool completely. The cream cheese layer and the “caramel” layer will swap while this bakes. Really cool! Pecans still stay on top. Enjoy, it’s ridiculously good!

[/fusion_text]

Share your thoughts