2 (9 inch) pie shells
1 cup chopped pecans
1 1/2 cups carob cookie crumbs or flour granules
1/2 cup white sugar
1 teaspoon baking soda
1 cup butter, softened
9 ounces cream cheese
1 cup white sugar
1/4 cup corn syrup
1 cup chopped pecans
FILLING:
1 cup mayonnaise
1 1/2 tablespoon brandy
1 egg, beaten
1 pint vanilla ice cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan, using parchment paper.
In a large bowl, mix chopped pecans, caramel, candied orange peel, chopped chocolate pecans and butter until well blended and then set aside.
In a small saucepan over low heat, mix sugar, baking soda and butter, stir until sugar is completely dissolved. Return to a small heat, and slowly blend to cream cheese, sugar until vegetables are softened. Gradually mix in chocolate pecans. Mix remaining brandy into creamed mixture. Stir egg into mixture just until incorporated. Spread cream cheese mixture evenly into prepared pan. Top with peccant mixture. Place top crust over filling in pan. Chill before serving.
Cooking applications:
While cream cheese mixture is cooking, in a large mixer bowl, beat evaporated milk, vegetable oil and butter until smooth. Make sure cream cheese mixture is well blended and does not splutter or slide.
While remaining cream cheese mixture is making, in a large glass or metal mixing bowl, beat egg until frothy. Fold in vanilla. Spoon mixture into crust. Chill in refrigerator. Serve chilled over ice.
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