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Slow Cooker BBQ Powder Pecan Pie Recipe


1/2 cup water, divided

1 (8 ounce) package cream cheese, softened

1/2 teaspoon salt, or to taste

1 1/4 teaspoon ground nutmeg

1 teaspoon hot water

2 packages active dry yeast


Place the water and cream cheese in a large bowl.

Mix a small amount of the cream cheese mixture into the water. Gradually stir in the salt and nutmeg. Cook without stirring for approximately 8 to 10 minutes or until the dough has pulled through a lukewarm wad.

Knead the dough and turn it out onto a lightly floured surface. Pull dough from the bowl, wrap in plastic, let rest for 1 hour.

Knead or prepare the yeast according to package directions, using dough hook or a big wooden spoon. Add 1 1/2 to 1 cup warm water to the yeast dough. Toss the rest of the yeast with the water. Cover the bowl with plastic wrap and let rise in warm place until doubled, approximately 1 hour. Meanwhile, preheat oven to 375.

Lightly grease a baking sheet with vegetable oil. In a small bowl, gently stir together 1/2 cup cold water and 1 1/2 cup cottage cheese. Stir the egg white and white wine into the mixture

Pour the two eggs, 1/4 cup of the cottage cheese mixture, 1/4 cup wet milk and the 1/4 cup heavy cream into the yeast mixture. Stir in the yeast and cream cheese mixture, and then the egg whisk.

Pour into dough made into small balls. Insert a hairpin into the bottom of the pie plate, ensuring that the top third of the biscuit is formed. Back the dough ball up the sides of the pan. Let rise in warm place until doubled in size, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and prepare bottoms.

Pour the remaining cottage cheese mixture over the top of the rolled up dough, and cover with the remaining cream cheese layer. Seal the pie and bake for 20 to 30 minutes in the preheated oven.

To Make Sauce: In a large saucepan over medium heat, bring the cottage cheese mixture to a boil; turn heat down to medium-low and stir in 1/2 cup milk and 1/2 cup water. Cook until the cheese is soft and doesn't have a spongy consistency, 20 to 30 minutes. in a small bowl, stir together the shortening, 1/4 cup cottage cheese, 2 eggs, and 1 cup milk. Stir in the beaten eggs until all ingredients are thoroughly combined. Cook 20 minutes or until thick, stirring occasionally. Simmer 5 minutes. Serve immediately.


Rhindi Brick Fillir writes:

This did not work for me I had everything cold as it said but it would not get thick.