by Anna White | Jan 13, 2021 | Life & Family, Recipes
One of my favorite cheesecake recipes is the Cheesey Pecan Pie that I shared back in 2016. You can go directly to that post by clicking on the link highlighted in red. I have made it several times, but I always made it in a pre-made crust; however, this time I made my own crust and baked it in a springform pan, which made this turn out so much better than any of the times I baked it before. It was thick, creamy and delicious. I highly recommend buying one of these pans as you will not be disappointed. I bought the 9 inch size, but you can find them in smaller and larger sizes as well.
I also think it turned out better this time, not only because of the pan I used, but because I was baking in a full-size oven as compared to the oven in the RV. It is very hard to regulate the temperature in an RV oven. Although I baked many items in my RV oven, I am seeing a lot of my stuff turning out much better now that I am cooking in a regular size one.
by Anna White | May 25, 2017 | Recipes
One of my most favorite recipes is for Delight Pie. When I was first introduced to this recipe I wasn’t sure that I would like it. I can’t get enough of it now.
It is not only a delight for kids, but for adults too. Quick to make using a pre-made chocolate pie shell or by making the cookie crumb recipe below.
Delight Pie
Course: Dessert
Cuisine: American
Keyword: chocolate, cool whip, pie
- 9-in chocolate cookie crumb crust
- 1-6 oz pkg Jell-O brand chocolate or chocolate fudge flavor instant pudding
- 2½ cups milk
- 1⅓ cups thawed Cool Whip
Chocolate Cookie Crumb Crust
- 1¼ cups chocolate fudge cookie crumbs (crushed Oreo cookies)
- 2 tbsp sugar
- ¼ cup melted butter or margarine
Prepare pudding with milk as directed on package.
Measure 1 cup and set aside. Pour remaining pie filling into pie crust.
Blend cool whip with measured 1 cup previously set aside.
Spread over filling in crust.
Chill about 3 hours.
Garnish with additional whipped topping and chocolate cookies cut in quarters.
Chocolate Cookie Crumb Crust
Mix all 3 ingredients together.
Press firmly onto bottom and sides of a 9-inch pie plate.
Bake at 375° for 8 minutes.
by Anna White | Sep 30, 2016 | Recipes
It’s been a while since I’ve posted a recipe, so let’s change that today. This recipe has been altered from the original that I found in “Pecan Lovers Cookbook” as I prefer to use a pre-made pie crust and not as many pecans. Other than that this is a great recipe and a great tasting cheesecake.
Cheesey Pecan Pie
Course: Dessert
Cuisine: American
Keyword: cheesecake, pecans, pie
Servings: 8
- 1 8-9" pre-made graham cracker crust
- 2 pkgs cream cheese, softened (8 oz ea)
- 1 cup sugar
- ½ cup coursely chopped pecans
- 1 cup sour cream
- 2 tbsp sugar
- 2 tsp vanilla flavoring
Beat cream cheese with electric mixer until fluffy.
Add 1 cup sugar and beat until mixture is smooth.
Stir in pecans and spoon into pre-made graham cracker crust.
Bake in a 325° oven for 20 minutes, remove from oven to wire rack and increase oven temperature to 350°.
Blend sour cream, 2 tbsp sugar and vanilla in small bowl.
Spread mixture evenly over baked filling.
Return to over and bake for 10 minutes.
Garnish with pecan halves and/or graham cracker crumbs.
Chill until firm before serving.
