Mississippi Frozen Pecan Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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If you like pecan pie, I call this my pecan-pie-in-heaven recipe. I believe I found it in a newspaper cooking section back in the '80s, and it's been a family favorite ever since. The worst part is keeping my hands out of the pecan mixture when breaking it up and addig it to the whipped cream! Read more ! Good luck with that... Ingredients:
2 eggs, well beaten |
2 cups packed brown sugar |
3/4 cup flour |
1 teaspoon baking soda |
1 teaspoon vanilla extract |
1 cup chopped pecans |
16 ounces heavy cream, whipped with 3 tablespoons sugar |
Directions:
1. Beat eggs in a large bowl.
2. Add brown sugar and beat together well.
3. Add flour and baking soda; mix well.
4. Add vanilla and chopped pecans; stir in by hand.
5. Pour mixture into a greased 9x13 pan.
6. Bake at 300 degrees for 30 minutes.
7. Cool completely, then break mixture up into small bite-size pieces (the top is crusty, the interior is very gooey) – I use a knife to cut it up into small squares, and then run a spatula underneath it all to break it up into individual pieces.
8. Leave the pieces in the pan and fold in the whipped cream.
9. Spread mixture evenly in the pan, then cover and freeze for several hours.
10. To serve, allow the pan to stand at room temperature for 10 minutes to soften the mixture: cut into squares to serve.
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