1 1/2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package powdered non-dairy creamer
3 tablespoons milk
2 eggs
1 cup milk
4 teaspoons vanilla extract
1 cup chopped pecans
2 tablespoons butter
1/3 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
2 tablespoons milk
1/3 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine sugar, cinnamon and salt. Bring to a quick boil, then remove from heat. Do not stir, or the sugar will boil off.
In a large bowl, beat cream cheese, powdered creamer, milk, eggs and 1 cup milk until blended.
Place cream cheese mixture in a 9 inch pie pan. Beat remaining 1/3 cup of milk into creamer mixture, stirring until well blended.
In a small bowl, sift together butter, flour, baking powder, cocoa, vanilla and pecans. Beat mixture into cream cheese mixture.
Spread cream cheese mixture evenly over pie crust. Spoon whipped cream over pie.
Bake in preheated oven for 60 minutes, or until crust is golden brown. Prepare frosting: Beat 1/3 cup peach or cranberry filling, whipped cream, sugar with wire whisk until smooth. Beat 1/3 cup pecans into cream cheese mixture until just moist. Chill on wire rack until set. Sprinkle over cream cheese mixture. Chill until set before filling. Cut into squares.
⭐ ⭐ ⭐ ⭐ ⭐