Baking—Simple to Sensational
This beautiful, full-colour cookbook comes complete with recipes from simple muffins to sensational cheesecakes. Each section features a different baking style that can fit easily into anyone's casual or formal dining experience.
- $25.99 CAN
- $25.99 US/INTL
Two-Layer Pecan Pie
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| A cream cheese layer on top of a sweet, nutty bottom layer. Cream cheese cuts the sweetness of this traditionally very sweet pie. | ||||||||||||||||||||||||||||||||||||||||||||||
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Roll out pastry on lightly floured surface to about 1/8 inch (3 mm) thickness. Line pie plate. Trim, leaving 1/2 inch (12 mm) overhang. Roll under and crimp decorative edge. Cover pastry with parchment paper, bringing paper up over crimped edge. Fill halfway up side with dried beans. Bake on bottom rack in 375°F (190°C) oven for 15 minutes. Carefully remove beans and paper. (These can be kept for the next time you bake pastry.) Let pie shell stand on wire rack until cool. Beat next 4 ingredients in medium bowl until smooth. Spread evenly in bottom of partially baked pie shell. Beat remaining eggs in separate medium bowl with clean beaters until frothy. Add corn syrup, second amounts of sugar and vanilla and flour. Beat until combined. Stir in pecans. Pour over cream cheese layer. Bake on bottom rack in 350°F (175°C) oven for about 50 minutes until golden brown and evenly risen across top. Filling may still wobble in centre but will set upon cooling. Cuts into 8 wedges. |
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| 1 wedge: 470 Calories; 27.6 g Total Fat (12.3 g Mono, 3.7 g Poly, 9.9 g Sat); 115 mg Cholesterol; 52 g Carbohydrate; 1 g Fibre; 7 g Protein; 254 mg Sodium | ||||||||||||||||||||||||||||||||||||||||||||||
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| Reprinted from Baking—Simple to Sensational © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||||||||||||
