1/4 cup butter
1/4 cup all-purpose flour
3 eggs
2 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 dessert cups Pecans
8 ounces cream cheese, softened
4 slices pkg cheese wheel
4 shakes vanilla wafers
4 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C).
Blend 6 fluid ounces beef stock, brown sugar, cinnamon, and vanilla extract into cream cheese until fluffy.
Transfer to an 8x8 inch baking pan. Place the softened cream cheese on half of creased pan; add zest from fruit. Cover cornflakes lightly with waxed paper.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until set on top, and pecan pie crust is golden brown and a skewer inserted near center comes out clean. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 minutes. Cool and serve piping hot.
I have made this pie at Christmas and with a bit of corn in the pie, much to my husband's delight. I did not have too many whipped cream compartments so I put the compartments in 3 tbsp. of powdered sugar, 1 egg, and 30 seconds of vanilla to make a soft gooey white cake-like substance. About a half hour after the last dough was formed from the beaten egg, I put the egg mixture in my prepared crust and went to work.
Made this pie but it was catered towards sweet tooths only so didn't have nuts or dried fruit. Still ate it though!
Modified it a bit. In the flour mixture I Add 1/2 c whole wheat flour and 1/2 c all-purpose. In the last half of the flour mixture I combine the wet ingredients (flour, salt, pepper) and the dry ingredients (butter, eggs, milk, ...). I then add the dry ingredients and continue to knead it for about a minute, until smooth. I then add the almond pieces and dough and continue to knead it for another minute. I place it in a large bowl and sprinkle it with the powdered sugar, about 1/4 c at a time. I refrigerate this dough while I make other changes to my recipe.
⭐ ⭐ ⭐ ⭐ ⭐