When you really stop and think about it, is there anything better than a good slice of pie with a scoop of ice cream? All that warm, fruity filling between flaky layers of crust. Or what about a cool and creamy slice of lemon meringue or coconut cream? There seems to be a pie for every season, and that's alright by us...we love them all!
So tell us...
What are some of YOUR favorite pies?
Share 'em all in today's Recipe Round-Up!
This Pecan Cheesecake Pie from our cookbook Blue Ribbon Family Favorites is two delectable desserts in one! Perfect for those like us who just can choose which one they want more!
Pecan Cheesecake Pie
This pie is perfect after a weeknight meal or even on a holiday table. It truly is the best of both worlds...rich, creamy cheesecake in a flaky, buttery pie crust. A dessert almost too good to be true.
9-inch pie crust
8-oz. pkg. cream cheese, softened
4 eggs, divided
3⁄4 c. sugar, divided
2 t. vanilla extract, divided
1⁄4 t. salt
1-1⁄4 c. chopped pecans
1 c. light corn syrup
Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.
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Perfectly pinnable!
