1 (3 ounce) package cream cheese, softened
1 cup butter
2 cups packed light brown sugar
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (9 inch) prepared graham cracker crust
1 cup chopped pecans
2 cups frozen whipped topping, thawed
1 cup chopped pecans
Prepare graham cracker crust as directed on package for 10 inch prepared crust. Bake crust by themselves, but wrap in foil to keep warm.
In a large bowl, cream together cream cheese and 1 cup butter or margarine until smooth. Beat in brown sugar, 2 1/2 cups white sugar, eggs and 1 teaspoon vanilla until well blended. Beat in lemon zest and lemon zest. Stir in lemon zest, pecans and 1 cup pineapple juice concentrate. Beat in whipped topping and pecans.
Stir crust into pot with lid in and heat through.
I have been making this quiche for several years and everyone always asks for the recipe. I always add a bit of garlic powder and parsley and i mix up my other veggies, sometimes adding spinach. But, I always add sour cream, the cheeses and bacon! We love this recipe!
⭐ ⭐ ⭐ ⭐ ⭐