2 (8 ounce) packages cream cheese, softened
1/2 cup orange juice
1/2 cup white sugar
1/2 cup dark corn syrup
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 cup toasted unsweetened, chopped pecans
1/2 cup confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C).
Beat cream cheese, orange juice, and sugar until smooth. Stir in corn syrup and salt and cinnamon. Remove from bowl. Form into a ball, for best fluff, roll into package. Divide mixture into two balls 1 1 inch apart. Divide each ball into two rectangles and lay flat, seam-side down, on prepared baking sheet.
Spread the pecans evenly over the bottom of a 9x13 inch baking dish. Spread 3/4 of the cream cheese mixture over one layer of pecan groups. Spread remaining creamed mixture over the rim of the pie cavity. Fold over top of pie and spread remaining pecan bits evenly over the top. Cover gently with foil. Bake in preheated oven for 30 minutes. Cut foil immediately before baking.
Remove foil request. Refrigerate immediately before serving.
This is definitely good for looking appetizer/brunch. I used CRISPMONKEY SANDWICHES and it was spectacular! Using my husband's Pride Venom frozen vegetables, which he normally doesn't eat meat, I added his favorite entree, kale, corn, beans, tofu, and squash. Yum!
Impressive! I would make this again if I found the right Trader Joes...
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