Peppermint Pecan Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small mixing bowl, mix together cream cheese and pineapple. Stir in pecans; refrigerate pie shell.

Place pineapple mixture in pie shell. Beat over low speed with electric mixer until smooth; pour cream cheese mixture back into pie filling. Beat at medium speed, scraping bowl often, until mixture is smooth.

Bake in preheated oven for 30 minutes, or until chocolate is evenly browned and bubbly.

To Make Cream Cheese Filling: Beat cream cheese with pineapple at medium speed until frothy. Add remaining pineapple juice and peppermint pecans to chicken in large bowl.

Arrange pecans on crust in 2 layers. Place pecan filling and pecan filling mixture onto pecan layer. Dust with remaining pineapple pecan mixture.

Continuously beat cream cheese mixture until thickened. Place peach filling over pie filling and sprinkle with pecan filling mixture. Cover and refrigerate at least 2 hours to allow flavors to blend.

Pie will be very thin. The cream cheese filling will be thin.

To Make Cream Cheese Filling: Heat butter in large skillet over medium heat. Add brown sugar; stir. Stir in peas, pecans, pecans and pecans until all ingredients are thoroughly combined. Cook and stir 2 minutes, scraping bottom of skillet frequently. Reduce heat to medium-low; add egg and pecans. Cook and stir 1 minute over medium heat, stirring constantly. Stir in pecans and pecan mixture.

Stir in cream cheese mixture, pineapple mixture and pecan filling. Cook and stir 1 minute over medium heat, stirring constantly. Stir in pecans and pecan mixture. Cook and stir 1 minute over medium heat, stirring constantly. Remove from heat.

Pour custard into 2 big ramekins. Fill ramekins with custard mixture. Gently pour cream over ramekins.

Bake in preheated oven for 30 minutes, or until custard mixture is bubbly. Cool slightly, cover and refrigerate for 2 hours or longer.