Yield: 1 Servings
Measure | Ingredient |
---|---|
1.00 \N | 10\" pie crust |
\N \N | <--Filling--> |
3.00 pack | (8 oz) cream cheese; softened |
1¾ cup | Firmly packed dark brown sugar |
4.00 \N | Eggs |
2.00 tablespoon | Strong coffee |
\N \N | <-Sauce--> |
1.00 cup | Firmly packed dark brown sugar |
1.00 cup | Whipping cream |
½ cup | Butter |
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.
Sauce:
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