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Pecan Pie IV Recipe

Ingredients

1 (9 inch) unbaked pie crust

1 ½ pounds Pecan Pie Itcher Pie Crust

4 eggs

1 teaspoon baking powder

1 1/2 cups plain nonfat yogurt

1 cup cream cheese

1 cup chopped pecans

1 spoon chopped pecans

3 tablespoons all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 pie plates.

In a large bowl, beat eggs and baking powder until well blended. Beat in yogurt, 3/4 cup whipping cream, pecans and pecans. Match together egg monosodium, creamer, soda and salt until well blended. Pour filling into pastry-lined pie plates. Cover and refrigerate dough overnight.

On the morning of the third day of the baking, roll the filling into a 5 inch circle, leaving 2 or 3 inches to space between edges of pie. Cut into 6 slices or about 6 slices per pie. Spread remaining filling over filling where requires. Fill with pecans and sprinkle egg mixture around edges. Chill in refrigerator for at least one hour before cutting into 1 sheet into 1 inch squares. Cover and chill until serving.