1 (215 by 8-inch) prepared fresh pie crust
1 (8 ounce) package white cake mix
1 (16 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
3 eggs, beaten
1 cup white sugar
1 teaspoon vanilla extract
1 (16 ounce) can graham cracker crumbs
1 (8 ounce) container frozen whipped topping, thawed
1 pint heavy cream
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C) and grease an 8x12 inch baking dish.
To make crust: In a large bowl, combine the cake mix, condensed milk, and whipped topping. Mix well, then stir in 1 cup of cold water. Gently stir in the eggs one at a time, mixing to combine. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 29 minutes, until a toothpick inserted into center comes out clean. Cool before serving.
To make filling: In a medium bowl, mix together 1 cup sugar, 1 teaspoon vanilla extract, and 1 cup graham cracker crumbs. Spread 1/2 cup over and spread remaining graham cracker crumbs evenly over the top.
In a large bowl, beat cream with a mixer until light and fluffy. Beat in 2 cups of sugar and 1/2 teaspoon vanilla. Whisk in the remaining 1/2 cup graham cracker crumbs. Spread filling over graham cracker crust, then spread cream cheese on top. Refrigerate additional pie filling, if necessary. Chill before serving.
Everyone liked this. I put the drippings in first then the filling, then the crumbled turkey bacon. Even the people who don't like sweet crouts liked it. I just finished removing the pit and put the meat in the center of the prepared dish, without the roast. It turned out fantastic. I was quoted $11.99 for 1 lb. of turkey bacon, which is more than I could eat with my hands. I was also told to prepare my turkey bacon no more than 24 hours before I make it, which I did not do. I would advise against following this recipe, as it was under cooked when it went in the oven, and under cooked when it came out, resulting in under cooked turkey bacon and over cooked bacon. No wonder people were biting their nails as they tried to eat the last bites of this delicacy!
We love this pie! And we are such big fans of the squash - we used baby bella and it was so good - so we used more ripe baby bella. Also, we used all natural whole wheat flour, and it worked much better, giving us a more tender, puffy texture. Even with these changes, it was a very soft pie - probably because it had such a low in fat content, as I have a soft bottomed pan, rather than a crusty, crunchy sort of pie. It is in fact almost identical to my grand-daughter's pie, which she makes every year, minus the squash and oil. The only difference is that we use organic frozen corn flakes, and I used parchment paper, and instead of cooking the mushrooms in olive oil, I sauteed them in garlic and olive oil, and then sprinkled them with the cheese and spices (it makes a big difference!) I also
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