Tuesday, January 21, 2014

Once in a blue moon I post a recipe.....

Y'all already know this isn't a decorating blog... because all my stories would end up looking like this.  

And it's a rare occasion for me to post a recipe... but what the heck.  Gotta branch out sometime.  

The big pie baking plans started yesterday when a man at work told me I look like I lost a few pounds.  And that could've been taken two ways.  Just like when little Sam likes to respond to his brothers for just about any occasion.... are you saying I'm fat?  So anyway I thanked him a million thanks as any lighter looking woman would, told him it's really my new wildly printed tights I'm wearing... creating an optical illusion.. 

But that I may just wear these pants every day for the rest of my life.  

And since I apparently look all thin... I figured I may as well eat pie.  Simple as that.  And I had cream cheese in the fridge with no particular plan.  

So here's an old recipe from Southern Living magazine.  Black Bottom Pecan Cheesecake Pie.  To which my husband started singing some sort of song called Fat Bottomed Girls.  Whatever.  

The recipe calls for pecans but I left them out.  Because my kids are weird.  They'll eat pecans they smash with their feet in the backyard but won't touch them in a pie.  So stomp away boys.... and bring some of em in here for the rest of us while you're at it. 

Let the baking begin.... 

 Melt 1 cup semi sweet chocolate chips and 3TBS heavy cream (I used half and half) in the microwave.  Whisk till smooth.  And pour into unbaked 9 inch deep dish crust.  

 Using your vintage 1950's hand mixer you got at an estate sale, mix together on medium speed 8 ounces of cream cheese, 1 egg, 1/2 cup sugar, and 1 tsp vanilla.  Pour into crust over the chocolate layer.  

Stop and love on your son who is bummed about having homework over the long weekend.  Listening to a very sad Kenny Chesney song as he works makes him hate it even more and maybe want to cry.  

Mix 1 cup light corn syrup, remaining 3 eggs, 1 tsp vanilla and pecans.  (mine are invisible pecans).  Pour over cream cheese layer.  

Use every dish in the kitchen and make a big mess.  

Ask husband to wash the dishes claiming the pie has drained you of all energy.  

Bake at 350 for 55 minutes, or until set,  covering it at about 45 minutes to keep it from over browning.  

Now imagine my pie turned out beautiful.  Drizzle with chocolate syrup before serving.  

Happy eating.  

Now let's go take a walk.  

Black-Bottom Pecan Cheesecake Pie
0.5 (15 ounce) package refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tablespoons whipping cream
8 ounces cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup light corn syrup
3 tablespoons butter, melted
1 1/2 cups pecan halves
chocolate syrup (optional)
Preheat oven to 350 degrees.
  Unroll pie crust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.

Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon 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 the chocolate layer.

  Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
 Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

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