#FBBakeOff 2015 – Pecan Cream Cheese Pie

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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!


#BakeItForward 2015


Maple Pumpkin Pie with Candied Spiced Pecans

1 recipe for single pie crust

1 15 – ounce can pumpkin
2/3 cup pure maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
3 eggs, lightly beaten
3/4 cup milk

¾ cup granulated sugar
¼ cup water
3 shakes cinnamon
2 teaspoons vanilla
1 cup pecans (or nut of choice), toasted and roughly chopped

Preheat oven to 425 degrees.

For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt and spices. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine.

Pour into prepared pie dish and bake in 425 degree oven for 15 minutes. Reduce oven to 350 degrees for 40-50 minutes. Pie is done when center is set, or when a knife inserted in the center comes out clean.

Candied Spiced Pecans
In a small saucepan combine the sugar, water, cinnamon and vanilla. Stir over medium heat until sugar is dissolved. Bring to a boil. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes.

In medium bowl, pour the sugar mixture over toasted nuts, and stir to coat. Spray cooking sheet with non-stick spray. Scoop out nuts, put the nuts onto greased sheet pan. Bake for 5-8 minutes until nuts are aromatic. Keep an eye on them so they don’t burn. Take out of oven, sprinkle ½ teaspoon of sea salt on top. Set aside and let cool completely.

When cool, use a spatula to scrape the nuts up. Sprinkle on top of cooled pie.[/fusion_text]