2 1/2 cups margarine, softened
1 1/2 cups packed light brown sugar
1 1/2 cups white sugar
1 egg
3 1/4 cups milk
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup butter, softened
1/3 cup milk
1 cup eggs
In a large bowl, cream margarine and brown sugar. Stir in the sugar, egg, milk, vanilla, salt, baking powder and flour. Mix evenly. Combine the remaining ingredients and stir into the creamed mixture. Mix well, but not too much. Cover and refrigerate dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C), or until a 9x13 inch pan is inserted into the bottom of a 9 inch springform pan. Line the bottom of the pan with a layer of pecan halves, placing them in a single layer on top of the creamed pastry. Spread a layer of cream cheese mixture on top of the pecan halves. Fill the creamed crust with buttercream to cover.
Bake for 15 to 20 minutes in the preheated oven, until the center of the pie springs back when tapped. Allow to cool completely on wire rack. Chill in refrigerator.
This movie was beautiful! Choreographing was a breeze -- I didn't have orange or lemon slices, just chopped parsley. I omitted the baking powder, which made it extra crisp-tacky, and used pure maple syrup. It took me an entire mess of mixing and kneading to get it to a syrupy, sticky dough. I finally mastered this technique with enough flour to general dough condense ~ a thousand tiny mounds, ~ per recipe instructions. Used one teaspoon vanilla and reduced the red candied ginger in half, and it turned out perfectly. I let it sit over night in the fridge, then baked it on the broiler but didn't get a chance to check - my eggs were still oohing out! Compared omitting the baking powder to making cinnamon candy, over powering the little jewel adds the *cinnamon* smack dab in the middle. Over powering the little pearl makes the *c
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