Try this Pecan Cheesecake Pie recipe, or contribute your own.Suggest a better description
Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg. Beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans. In small bowl, combine all topping ingredients. Beat on medium speed just until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center is firm to touch. Store leftovers in refrigerator. Makes 8-10 servings. Note: Cut the slices small for this pie is quite rich. the first time I made this was for a PTO dessert dinner when Rebekah was in Kindergarten (shes now in college). I think I got it out of a Pillsbury bake-off booklet, but I dont have that included with my recipe, and its been too long ago to remember. Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 15:29:09 EDT From: "Sharon H. Frye"
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|Serving Size: 1 Serving (1435g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1600 (43%)|
|Amt Per Serving||% DV|
|Total Fat 177.8g||237 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 86.1g|
|Polyunsanturated Fat 40.4g|
|Cholesterol 3384mg||1041 %|
|Sodium 1174.3mg||40 %|
|Potassium 1669.8mg||44 %|
|Total Carbohydrate 440.5g||130 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 427g|
|Protein 113.3g||162 %|
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Calories per serving: 3702
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