1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 egg
1 cup white sugar
1 pinch salt
1 teaspoon prepared white sugar
1/2 teaspoon vanilla extract
1 (2 ounce) package instant vanilla pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Press cornstarch into bottom and sides of 9-inch-square pan.
In a medium bowl, beat cream cheese until fluffy. Mix together sugar and salt; cut in egg until blended. Stir milk mixture into cream cheese mixture until well blended. Pour over pie crust in pie pan; sprinkle with chopped pecans.
Bake in preheated oven for 60 minutes. Cool in pan 10 minutes; brush with whipped cream. Drizzle with egg custard or glaze over pie. Cool completely. Refrigerate after 8 hours. Serve warm.
This was surprisingly very good! We didn't use salsa because we didn't have any. I had red jalapenos, and they were the deal breaker. I wish we had found more ways to make this salsa, but it was super easy to make and it was good.
Added sesame seeds and chopped walnuts; guests loved it; sophia's meat and fresh basil
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