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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This unusual pie wins over everyone who tries it. The smooth filling nicely accents the nuts. Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1/4 teaspoon butter flavoring |
1 cup king arthur unbleached all-purpose flour |
filling: |
1-1/4 cups pecan halves |
1/2 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup light corn syrup |
3 eggs |
1/3 cup butter, melted |
3 teaspoons lemon extract |
1 teaspoon butter flavoring |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
Directions:
1. In a small bowl, cream butter and cream cheese. Beat in butter flavoring. Gradually add flour until mixture forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
2. Roll out pastry to fit a 9-in. pie plate. Place pastry in plate; trim to 1/2 in. beyond edge of plate. Flute edges. Place pecans in crust; set aside.
3. In a small bowl, combine brown sugar and flour. Add the remaining ingredients; beat until combined. Pour over pecans. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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