Ginny Sher >, if that's their real name, wrote:
>I'm sad to report my attempt at this recipe didn't turn out right.
>Maybe I undercooked it or possibly didn't mix the ingredients long
>enough. My pie pan wasn't quite large enough for the filling either.
>Here's what happened.
>
>I used a 9" glass pie pan. The crust filled up the pan about 90% of
>the way. It was a little thin at the top, which may have caused the
>pecan part of the recipe to stick when it baked. I had to discard a
>little of the pecan filling due to lack of room.
>
>Anyway, it looks great, smells great, even tastes great but it was
>really thin with too much liquid, not enough gel for the pecan part.
>So, it doesn't really "look" great and since I'm serving it as a
>birthday dessert, I'd really like it to look perfect. I'm gonna try
>another one today, but any ideas as to what I did wrong?
You probably didn't do anything wrong. All recipes don't work the same in
every kitchen. I'd increase the time, I think. Here's a copy of the
recipe I use, with a more traditional crust. Maybe that would help.
* Exported from MasterCook *
Cheesecake-Pecan Pie
Recipe By
amsel in dis Dress
Serving Size : 8 Preparation Time :0:00
Categories : cheesecakes pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size of
small peas. Add egg, salt, and sour cream. Stir with a fork until pastry
forms a ball (or use food processor).
Divide into two parts. If making a single crust pie, refrigerate or freeze
one portion for another pie.
Wrap in plastic and chill until stiff enough to work with (approximately 45
minutes). When ready to use, roll pastry thinly (about 1/8 inch).
Preheat oven to 350F.
Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla until
fluffy. Spread the mixture in the bottom of the unbaked pie shell.
Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and salt
and mix well. Pour over the pecans.
Bake until center of pie is firm, about 55 minutes. Store in refrigerator.
VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.
Yield:
"1 9-inch pie"
- - - - - - - - - - - - - - - - - - -
Per serving: 683 Calories (kcal); 40g Total Fat; (51% calories from fat);
10g Protein; 75g Carbohydrate; 191mg Cholesterol; 423mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2
Fat; 3 Other Carbohydrates
NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a crunchy
topping. This is a very rich pie. Cut those pieces small!
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."
*James Stewart* in the 1950 movie, _Harvey_