1 (9 inch) prepared graham cracker crust
1/2 cup white sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, beat the egg, sugar, egg and vanilla until well blended. Add salt, nutmeg, cinnamon, pecans and pecans and mix thoroughly. Pour batter into crust.
Arrange under a baking sheet or foil in the form of plexiglass on top of a cookie sheet. Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool completely. Cut into 1/2 inch squares. Serve warm. Refrigerate 3 hours before serving. Store in refrigerator.
Great idea - but try it with graham crackers instead of crackers. You can easily add the dry mix into the crackers instead of the filling. I did it the first time with the filling and it went perfectly. Next time I made it with the crackers and dough and chilled for 1 hr. Even better - it got better! tl;dr - store left over dough in a cool dish, then place into a freezer for 1 hr. It is best to make ahead and store.. b/c the last batch I took out of the freezer was full of powdered sugar, which I didn't realize I was throwing out. Thanks for a nice cookie idea, I enjoyed this one.
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