Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.

Ingredients:

• 3 eggs, slightly beaten
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch pie crust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

 

Makes: 8 servings. 

Source: recipe.com

Chocolate Chess Pie

A Southern dessert classic, this chess pie is loaded with pecans. Serve it with Texas-size dollops of whipped cream.

Ingredients:

• 1 recipe Pastry for a Single-Crust Pie
• 2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 4 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 cup chopped pecans
• Whipped cream (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 - 4 tablespoons cold water 

Directions:

1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.

 

Pastry for Single-Crust Pie:
 

1. In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

Make Ahead Tip:

• Cover and chill cooled pie for up to 24 hours.

Source: recipe.com

Chocolate Brownie Cheesecake

Ingredients:

Cheesecake:

1 egg
8 ounces cream cheese, full fat
2 ounces caster sugar
1 teaspoon vanilla extract

Brownie:

4 ounces dark chocolate
4 ounces unsalted butter
5 ounces light muscovado sugar
2 beaten eggs
2 ounces plain flour

Directions:

1. For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
2. For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
3. Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
4. Gently stir in the flour.
5. Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
6. Using a skewer, swirl the mixtures together.
7. Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.

Source: australian.food.com