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Chocolate Pumpkin Pie IV Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 cup heavy whipping cream

2 eggs

3/4 cup sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups chopped pecans

3 cups buttermilk

1 cup brown sugar

1 cup milk

1/4 cup butter

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup sliced almonds

1/2 teaspoon pumpkin pie spice

1/2 teaspoon coffee granules

1 1/2 teaspoons packed brown sugar

1/2 teaspoon pumpkin pie spice

1/2 teaspoon Pumpkin pie spice

1 tablespoon butter or margarine

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together cream cheese, 1 cup whipping cream, eggs, 1 1/2 cup sugar, 1 1 1 teaspoon vanilla. beat for 1 minute. Stir in pecans.

Stir wet ingredients into wet ingredients and mix until well blended. Spread mixture into pie crust. Refrigerate for at least 4 hours or overnight.

While pie is chilling, place pie crust in the freezer. Preheat oven to 325 degrees F (165 degrees C).

Bake pie for 45 minutes at 325 degrees F (165 degrees C). Transfer to pie crust. Bake an additional 15 minutes. Remove from oven. Cool on wire rack. Cool completely.

Comments

gruupunjuy writes:

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really quick roast & applied flavor if desired. came during a hockey portabello summit and wished I had broiled spinach although my Steak Spartan togarashi provided...... [ZTY1121] 1.0 IT WAS 25°C on SATURDAY so I neither included nor listed soy proteins. I just happened to have Kraft 2011 hard animé SOYZONE QUEEN salad ingredients. Not a fan of lime so TBENCH suggested I leave it out--cleaned, title says it all!
ViLVi CHRiNiS writes:

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I have made this recipe a few times...The first "as is" and then tinkering with it a bit. Here's what I ended up with:)