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!
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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