Tuesday, March 13, 2012

Happy Pi!!!

Oh my mother will be SO proud of the fact that I know that today (3-14) is Pi day (as in the math kind of pi-3.14). As I am not very "mathy" I am kind of unimpressed with PI day but VERY impressed with PIE day. PLUS, today is our friend Lance's birthday and is there really a better way to celebrate than with pie??? Since Forrest and I are off sweets for another month it literally was TORTURE to make this but I am hoping that Lance and Julie (and maybe Henry will get a little taste) enjoy this in celebration of Lance's big day!!
Of course, I had to choose the BEST pie for Lance and by best I mean my favorites. My mom makes a delicious sour cream blueberry pie but that is more summery (and I beg her to bake it every 4th of July) so I went with the Black Bottom Pecan Cheesecake Pie. While the name is a delicious mouthful, so is the pie itself!! 3 kinds of pie in one pie crust? Don't mind if I do (after Lent, of course). Hope you enjoy this Lance!!!

Black-Bottom Pecan Cheesecake Pie (from Southern Living Homestyle Favorites Cookbook)

*Let me start by saying that I thought this would take FOREVER to make and really it took like 30 min to prep. Forrest was going to help me finish it up but I had it in the oven by the time he got home. Oops*

You don't need milk--I suppose I pulled it out for good measure.

1/2 package refrigerated pie crust (meaning one crust from the box--I was confused. DO NOT buy the already crusty crusts, even the deep dish because this pie will NOT fit in it!! Just ask my mom.)
1 cup semisweet chocolate morsels
3 tbsp whipping cream (I used the remaining cream to make some whipped cream to go on top of the pie-genius)
1 (8oz) package cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 tsp vanilla extract, divided
1/4 tsp salt
1 cup light corn syrup (Farrah had to tell me this was in the syrup aisle, not baking needs--it was not my day in the store)
3 tbsp butter or margarine, melted
1 1/2 cups pecan halves (they come in this size bag--hooray!)
chocolate syrup (optional)

1. Preheat oven to 350.
2. Unroll pie crust, fit into a 9 inch pie plate according to package directions. Fold edges and crimp.
I dusted with flour, as the package directed.

3. Microwave chocolate morsels and whipping cream in a small glass bowl at medium for 1 to 1 1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.
I couldn't even lick the bowl after these babies were melted. I have such will power!!

4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into pie crust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, and remaining 1 tsp vanilla. Stir in pecans, pour over cream cheese layer.
My pecan "juice" sort of mixed in with the cheesecake layer, but I don't think that is anything to complain about!!

6. Bake at 350 for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. (I didn't do this and it didn't matter--just keep a check on it). Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired (and who wouldn't desire this?).
Ta-da!!! I didn't cut it obviously because it isn't for me, but just imagine how delightful all the layers look inside!! Better yet, bake one yourself and check it out!

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