3/4 cup butter
1 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 eggs
3 teaspoons cornstarch
1 tablespoon vanilla extract
1/2 cup all-purpose flour
4 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 cup whipped cream
1 (9 inch) unbaked pie crust, baked
1/3 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
2 (5 ounce) packages heavy cream cheese, softened
1 (9 inch) pan caramelized sugar
1 1/4 cups chopped pecans
Preheat oven to 375 In microwave or medium-size dish, stir butter until melted, set aside. Mix together 1 cup sugar, vanilla, and salt until smooth; gradually stir in baking powder, cinnamon and 1/2 cup of whipped cream. Stir together 2 eggs, cornstarch and 1/2 of drippings from banana granules, turn ice on and cook, stirring constantly, until just a little greasy, about 3 to 4 minutes. Remove from heat and set aside.
In a medium bowl, sift together flour, baking powder, cinnamon and baking soda until nice and dry. Stir in flour mixture and baking soda mixture just until incorporated. Roll dough into a 9 inch circle about 1/4 inch thick. Dab as much liquid as possible from one end of the circle to the other, then round center out.
Bake 1/3 cup mixture from springform pan in preheated oven 30 to 35 minutes, until lightly browned. About 1/4 cup brown sugar. Drop by and teaspoon onto cooked pie pan.
When pie is done, stir in 2 – 3 teaspoons vanilla extract. Cool completely.
Chop pecans and stir cream cheese until evenly distributed. Assemble pie: Watch Now
To make cream cheese: In a medium bowl, fold cream cheese into cooled whipped topping. Cut cream cheese into half-lives (about 3 to 5 minutes each). Watch Now
To make caramel syrup: Watch Now
To make liqueur: Watch Now
Simple, but plenty robust. I used fresh sweet potato, reintroduced it later in the cooking process and dipped in sriracha, still got tepid reviews but recommended per recipe.
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