1 (6 ounce) can or bottle orange juice concentrate
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can sliced pecans
1 1/2 cups whipping cream
6 egg yolks
In a medium bowl, mix orange juice concentrate, cream cheese, pecans and whipped cream. Beat thoroughly. Pour mixture into pie shell and refrigerate for at least 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place cream cheese mixture over pie crust in layers. Bake 5 to 7 minutes or until light golden brown. Cool 15 minutes before filling. Cool completely before cutting and serving.
This is Excellent BBQ Sauce. I used yellow split lip peas for price comparison sake and they were a great value. As it pertained to cooking with it I used FC pickles which I already had (from the grocery store) and forgot to add salt. I would have added garlic powder, too.
I thought this was really good - very simple to make, and definitely something I would try if I was allowed to buy ginger ale at a restaurant. It wasn't exactly custardy, but that was probably because I used light rum - I decided against tequila because I didn't have either. While these were very good, I would have thought that if I made them again, I would improve them. Perhaps I will use Nelson B rum instead of Aguasanta rum. I used Stevia instead of sugar, and it brought a nice flavor. Next time, I will make perhaps 1 1/2 batches to allow for different amounts of people.
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