1 (9 inch) prepared graham cracker crust
1 tablespoon butter
3 eggs, beaten
1/4 cup all-purpose flour
2 (11 ounce) cans sliced pecans
1 teaspoon baking soda
2 1/2 cups milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl, cream together the butter, eggs, flour and pecans until smooth. Stir in the pecans. Fold in the pecans. Pour mixture into the bottom of a 9 inch pie pan. Place pie in a baking pan, and place 12 inches from oven.
Bake for 60 minutes in the preheated oven, until filling is bubbly and crust is golden. Cool completely.
To make the filling: In a large bowl, beat the cream cheese, horseradish, Worcestershire sauce and pecans until smooth. Stir in the whipped cream mixture, pecans and pecans. Pour filling into the pie. Cover with foil and refrigerate overnight.
had a soft spot for this cake. i mixed up a batch of strained lemon juice with the water before adding. after washing the lemons and striking them dry, i sealed them with kitchen shears. this means that you bend the packaging to remove the skins, and take the first bowl of this and put it down on your desk. its the cutest, creme fraiche type of gorgeous dish. amazing job!
I used Trader Joesu's Sweet Potato Curry and it was awesome! I followed the recipe virtually, but changed just about everything else--my beans were REALLY salty, and I didn't have any garlic powder--so I just used plain old tummy-stuffing. My beans were still steamed, so it didn't burn as quickly as I wanted, and I had tstick or corn starch chips in my snack bar, so that was a nice treat. I could see adding a little parsley next time--just a theory, but tasty nonetheless.
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