1 (9 inch) prepared graham cracker crust
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon garlic powder
1 cup butter
1/2 cup white sugar
1 egg
1 tablespoon vanilla extract
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup whipping cream
1 (9 inch) prepared graham cracker crust
4 cups chopped toasted pear, for garnish
1 (8 ounce) package cream cheese, at room temperature
1 (8 ounce) package cream cheese, softened
1 (5 ounce) can sliced pecans
Preheat oven to 375 degrees F (190 degrees C).
Sift together flour, baking powder, baking soda and garlic powder. Set aside. In a large bowl, cream together the butter, sugar, egg and vanilla until light and fluffy. Beat in the flour mixture alternately with the pecans. Pour batter into prepared crust.
Bake in preheated oven for 55 to 61 minutes, or until pie springs back when touched. Cool before slicing and cutting into 2 piece pieces. Serve warm.
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