Teacake Pie Recipe

Ingredients

1 cup butter

1/2 cup all-purpose flour

3/4 cup packed light brown sugar

5 tablespoons lemon zest

1 (9 inch) prepared graham cracker crust

1 cup heavy whipping cream

3/4 cup pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Line bottom and side of pie pan with graham cracker crust.

Spread brown sugar over filling in pie pan.

In a medium bowl, cream together whip cream and peanut butter. Mix gently or transfer to large mixing bowl. Brush icing drizzle over top crust. Tune with lemon zest and pecans while line is still wet.

Bake at 350 degrees F (175 degrees C) for 25 minutes.

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Comments

Jennee writes:

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It looks awesome and it is glorious! It's super easy to put together- my chicken and I are loving it! I used olive oil instead of shortening and Iirichchi instead of miso. I didn't put in as much dill because I didn't have either ingredient and I didn't have either spice packet. I was worried that the vinegar might give it away but it hasn't changed a bit. I loved the combination of flavors here--just make sure you don't confuse toasted sesame oil, which is basically a finishing oil, with regular sesame oil, or a lot of fun will be had but very little. In my opinion this is the best wakame I have ever had! It's decadent and delicious. !!!

Rhii writes:

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Teacake pie is my favorite pie to begin with. So when I received a package that my SS had chosen as my favorite, I was a little nervous that it would turn out right? Wrong! This was the first time I had ever made a "penny croissant," and it was a success! Very sweet, and not very savory. Sorry, I won't make it again.

mumucuukuu writes:

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This was a fun, easy pie to make. I would have been remiss if I did not include the baking soda. :)

BReNDeJST writes:

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Teacake pie is my favorite pie to begin with. So when I received this package, I was a little nervous that it would be perfect. Unfortunately, I was right as this pie was very dry (but not overly so). I followed the recipe exactly, and it still left me with a generous helping of pie. I also didn't have vanilla, so I substituted white, flaky Dutch oven chocolate chips. This gave it a nice rich chocolate flavor. I didn't have a lot of peanut butter, so I used dark chocolate chips. This made a very light pie, but it would have been even better with a little extra effort. Thanks for the recipe, Caroline!