Just a few short months ago, I entered this recipe in the Real Woman of Philadelphia – Desserts to Impress Contest.
And guess what??….I WON!
I won $500.00 and the opportunity of having my recipe in their Season Two Cook Book!
**Oh My Flipping Heck!!*
So here you go, see if you agree with them that it’s a WINNER!
This is what happens to a Southern Pecan Pie when it meets up with a Cream Cheese Custard Pie. You have the toasted pecans with a toffee crunch, the smooth creaminess in the cream cheese plus a flan flavored custard. What else could you possibly need?
Pecan Cream Cheese Custard Pie
1(9-10 inch) Deep Dish Pie Shell
1 (8oz.) Philadelphia Cream Cheese – room temp.
3/4 C. Sugar plus 2 TBSP, divided
4 Lg. Eggland’s Best Eggs, divided
2 tsp. Vanilla
1/4 tsp. Salt
1 C. Pecan Pieces
1/2 C. Toffee Pieces
3/4 C. Light Corn Syrup
2 TBSP. Butter-melted
Preheat oven to 375
In a mixing bowl beat together Cream cheese, 3/4 c. Sugar and Salt.
Then add in 1 egg along with 1 tsp. vanilla. Beat until smooth.
Pour into pie shell and spread evenly.
Sprinkle pecan and toffee pieces over cream cheese layer.
In separate bowl whisk together the remaining eggs, sugar, vanilla, butter and corn syrup.
Slowly pour over toffee and pecan pieces.
Place pie on a sheet pan and cover edges of crust with foil.
Bake for 20 minutes. Remove foil and return to bake for another 20-25 minutes or until center is set.
Cool completely and then chill before serving.
*You can top it off with a dollop of Cool Whip*
Dare to make your dreams a reality,
For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.