Yield: 1 Servings
|1.00||10" pie crust|
|3.00 pack||(8 oz) cream cheese; softened|
|1¾ cup||Firmly packed dark brown sugar|
|2.00 tablespoon||Strong coffee|
|1.00 cup||Firmly packed dark brown sugar|
|1.00 cup||Whipping cream|
|¼ cup||Strong coffee|
|2.00 tablespoon||Coffee-flavored liqueur or strong coffee|
|1.00 cup||Pecan halves|
Heat oven to 350oF.
In large bowl, beat cream cheese and 1¾ cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust.
Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.
In medium saucepan, combine all sauce ingredients except pecans.
Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves.
To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.
1/12 recipe is 720 calories
From: Robert Driskill - Originally from: Pillsbury Bake-off pies and desserts, April 1993)
Busted and entered for you by: Bill Webster