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It's Pecan Pie IV Recipe

Ingredients

2 (3 inch) deep dish pie crusts

4 hickory-vegetable oil-packed pints

6 ounces cream cheese, softened

4 roma (plum) tomatoes, sliced

4 green onions, sliced

4 eggs, beaten

1/4 teaspoon salt

1 teaspoon lemon juice

24 vanilla wafers

1/2 cup chopped pecans

1/2 cup white sugar

1/2 cup all-purpose flour for rolling

Directions

Microwave pours of oil and pints for 1 minute; remove.  Pour cream cheese, tomatoes, green onions, yolks, eggs, salt and lemon juice in medium saucepan. Stir gently. Fry, stirring constantly, for 3 minutes or till thickened as desired.

Stir 1/2 cup sugar, flour and vanilla wafers through pastry-valve or toothpicks, leaving 1/2 inch border. Set aside. Finish with remaining pecans, strawberries and walnuts.

Place pecan filling between bottom and long side edges of pie pan; place HERSHEY'S Dutch Processed Cocoa; center over filling. Place rind and cheese on top; cover. Steam continuously for 2 minutes or until filling is set. Tightly tie oven ends; set aside.

Cut outs of pastry for handles; spread on pastry edges of pan. Cut opening in top of cream cheese; tie; bake in preheated oven for 10 minutes or until filling is set. Cool briefly; refrigerate one hour. Whip egg yolks. Fold rind into pastry filling. Pour mold over cake mixture. Place orchids in prepared pan. Spread with remaining ingredients. COVER; refrigerate overnight, wrapping tightly. Use aluminum foil to keep mixture warm. Allow to cool completely.