pecan pie - Tilted Forum Project Discussion Community

madhatter · 01-29-2004, 01:29 PM

this is a recipee I learned from a girlfriend...it works perfectly and is quite easy to do

pie crust: 4 oz. cream cheese, 1 cup flour, 1 stick margarine, 1/4 cup sugar

pie filling: 3/4 cup pecan crushed, 3/4 cup suger, 1 egg, 1 teaspoon vanilla, 1 tablespoon margarine

Mix the crust ingredients in a bowl. 30 seconds in a microwave will allow the cream cheese and margarine to mix easier and homogenously. The crust should be moldable but not extremely firm.

press the crust evenly into a 9 inch pie pan.

Mix the filling. Do not put the small crushed pecans in the mix at first; they will hinder the mixing of the other ingredients. Pour mix into crust.

Lay whole pecans out on top. (At this point you can refrigerate for a couple of hours to enhance flavor, but I usually dont)

Bake the pie at 350degrees for 35-40 minutes.

When you take the pie out, the sugars in the filling will still be a liquid. Allow the pie to cool to around room temperature so the filling thickens.

Enjoy!

01-29-2004, 01:29 PM	#1 (permalink)
madhatter Upright	pecan pie this is a recipee I learned from a girlfriend...it works perfectly and is quite easy to do pie crust: 4 oz. cream cheese, 1 cup flour, 1 stick margarine, 1/4 cup sugar pie filling: 3/4 cup pecan crushed, 3/4 cup suger, 1 egg, 1 teaspoon vanilla, 1 tablespoon margarine Mix the crust ingredients in a bowl. 30 seconds in a microwave will allow the cream cheese and margarine to mix easier and homogenously. The crust should be moldable but not extremely firm. press the crust evenly into a 9 inch pie pan. Mix the filling. Do not put the small crushed pecans in the mix at first; they will hinder the mixing of the other ingredients. Pour mix into crust. Lay whole pecans out on top. (At this point you can refrigerate for a couple of hours to enhance flavor, but I usually dont) Bake the pie at 350degrees for 35-40 minutes. When you take the pie out, the sugars in the filling will still be a liquid. Allow the pie to cool to around room temperature so the filling thickens. Enjoy!