Thursday, April 14, 2011

Pecan Cheesecake Pie

I have made this two times already because it is SO good and SO easy! I mean if you like pecan pie AND cheesecake you can't go wrong with this one. I did cheat and use a pre-made pie crust so that definitely contributed to the easy part. That (homemade pie crust) is still on my bucket list of things I want to make but I'm a little nervous to try it! Anyways another Southern Living recipe that is fantastic!!

Pecan Cheesecake Pie
Adapted from Southern Living
1/2 package refrigerated pie crust
1 (8 ounce) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9 inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust and sprinkle evenly with the pecans.
3. Whisk together light corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp vanilla; pour mixture over pecans. Place pie on a baking sheet
4. Bake at 350 degrees on lowest rack 50 to 55 minutes until pie is set. Cool on wire rack one hour or until completely cool. Serve immediately, or cover and cool up to 2 days (although ours lasted a week and we were fine!)

Things I learned:
- don't freak out when the pecans start to float when you pour the corn syrup mixture over them...apparently that is normal
- life is so much easier with an electric mixer...I love my Kitchen Aid


Tuesday, April 5, 2011

Mississippi Sin

We have some great friends from Mississippi who shared this recipe with us. The first time I tried it, I literally ate half of the dip by myself...I couldn't stop! It is a great appetizer for any occasion and is so easy to make! You can't go wrong with cheese and Hawaiian bread!!

Mississippi Sin
from the kitchen of Lauren Arnold

2 cups shredded cheese (I used cheddar)
8 oz sour cream
1 small can of green chiles, drained
1 small jar of dried beef, chopped up
1 loaf Hawaiian bread

1. Cut off the top of the Hawaiian bread loaf and set aside. Hollow out the loaf, saving the inside.
2. Combine the cheese, sour cream, green chiles and the chopped up dried beef.
3. Fill the loaf with the mixture and put the top of the loaf on. 
4. Wrap the loaf completely in foil and bake at 350 degrees for 45 minutes. 
5.  Serve with chips and the leftover bread.


Monday, March 28, 2011

Banana Pudding Pie...Redemption

I know I need a great recipe to share considering this 4 month hiatus! This is a great one! I made it back in December for my hubby's graduation party and then it was requested again for Christmas Day dessert. It is an easy recipe...and the first pie I have ever made. If I can do it...anyone can do it! Make sure you make it ahead of time to allow at least 4 hours to chill.

Banana Pudding Pie
Adapted from Southern Living
1 1/2 (12 oz) boxes vanilla wafers
3/4 cup butter melted
3 large bananas, sliced
4 egg whites 
1/2 cup sugar
pinch of cream of tartar

For the Vanilla Cream Filling
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

1. Set aside about 40 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed (should yield about 3 cups). Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides onto the lip of a 9-inch pie plate.
2. Bake the crust at 350 degrees for 10-12 minutes or until lightly browned. Remove from the oven and allow the crust to cool for 30 minutes or until completely cool.
3. While the pie crust is cooling you can make the Vanilla Creme Filling*.
4. Arrange banana slices evenly over bottom of crust. Spread half of the hot vanilla creme filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling vanilla creme filling over the vanilla wafers (filling will be about 1/4 inch higher than top edge of the crust).
5. For the meringue topping, beat egg whites at high speed with an electric mixer until foamy. Add the pinch of cream of tartar and then the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves. Spread the meringue evenly over the hot filling, sealing the edges.
6. Bake at 350 degrees for 10-12 minutes or until the peaks are golden brown. Remove from the oven and let cool 1 hour on a wire rack or until it is completely cool. Coarsely crush remaining vanilla wafers, and sprinkle evenly over top of the pie. Chill for 4 hours.

*For the Vanilla Creme Filling:
1. Whisk together the first 5 ingredients in a large saucepan. Cook over medium-low heat, whisking constantly, 8-10 minutes, or until it has reached the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted). Remove from heat and stir in vanilla. Use immediately.

Things I learned:
- the hardest part of this recipe for me was the meringue. There are different ways to make the meringue as far as the proportions of the egg whites to the sugar goes. It is also helpful to use cream of tarter which helps the egg whites hold the volume when beaten. Here is more information to perfect your meringue

Also I want to thank my incredible friend Jamie Jo for designing our great blog header! She can do the same for your blog, Braner Party of 7