Chocolate cookie crust filled with a fluffy mixture of cream cheese, pecan butter, and whipped topping. You will think you have died and gone to Heaven. The Angel Face gave it "two thumbs and two toes up, I would have given more but I don't have anything left to put up"!! There is high praise indeed!
Welcome to my second installment in the Fall Flavors event.......
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Breakfast
Maple Coffee Glazed Baked Donuts by A Kitchen Hoor's Adventures
Savory
Baby Greens Salad with Pomegranate, Blue Cheese, And Pecans by Karen's Kitchen Stories
Instant Pot Pork Riblets with Sauerkraut by Palatable Pastime
Pecan Chicken and Grape Salad by Cindy's Recipes and Writings
Turkey & Cranberry Stuffed Acorn Squash by Sweet Beginnings
Dessert
Apple Cider Cheesecake Tarts by Red Cottage Chronicles
Autumn Spice Coffee Pecan Fudge by Family Around the Table
Caramel Apple Pecan Cobbler by Hezzi-D's Books and Cooks
Pecan Butter Pie by A Day in the Life on the Farm
Pecan Pie Bars by Culinary Adventures with Camilla
Vegan Ginger Pear Bundt Cake by The Baking Fairy
Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!
When I received this lovely jar of Pecan Butter from Millican Pecan Company I decided to do a take on Peanut Butter Pie but using Pecan Butter. Folks, I may never make a plain peanut butter pie again. This Pecan Butter Pie was amazing and already my mind is going to what other nut butters I could use in a pie. The possibilities!!!
Not only did Millican Pecan Company and Door County Coffee send us bloggers product to use in the creation of these Fall Flavors recipes but they also are providing great gifts for our readers. Take a look.......
Prize 1 - Door County Coffee and Tea Company
Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 - Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.a Rafflecopter giveaway
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.
I made my own chocolate cookie crust this time. It only takes minutes and the Teen hadn't eaten all the chocolate sandwich cookies yet. I do always keep ready made crusts in the pantry for those times when I grab the box of cookies or graham crackers and find only 1 or 2 left in there.
Cream together the cream cheese, pecan butter and powdered sugar until smooth.
Fold in the whipped topping. That's it....you are done!
Spread it into the pie shell and refrigerate until ready to serve. You can add a dollop of whipped cream or chocolate drizzle if you like. We were having a family dinner and I didn't bother. This is a very rich dessert so a little goes a long way.
Yield: 10 servings
Pecan Butter Pie
Chocolate cookie crust filled with a fluffy mixture of cream cheese, pecan butter, and whipped topping. You will think you have died and gone to Heaven.
prep time: 20 Mcook time: 7 Mtotal time: 27 M
ingredients:
- 25 chocolate sandwich cookies
- 1/4 stick butter, melted
- 1 (11 oz) jar Millican Pecan Pecan Butter
- 1 (8 oz) block cream cheese, room temperature
- 1 1/2 c. powdered sugar
- 1 (8 oz) container whipped topping
instructions:
How to cook Pecan Butter Pie
- Place the cookies into a food processor and pulse until fine crumbs remain. Pour into a pie dish and add the melted butter. Toss with a fork until coated, then press the cookie crumbs onto the bottom and up the sides of the pie pan.
- Bake in a preheated 350* oven for about 7 minutes. Remove to a wire rack and let cool completely.
- In large bowl of stand mixer, fitted with the paddle attachment, beat the cream cheese and pecan butter until well combined. Turn speed to low and stir in the powdered sugar, once incorporated increase speed and beat until smooth. Fold in the whipped topping and beat until light and fluffy.
- Spoon into cooled cookie crust and refrigerate for at least an hour before serving.
Calories
237.33
237.33
Fat (grams)
10.98
10.98
Sat. Fat (grams)
6.49
6.49
Carbs (grams)
33.08
33.08
Fiber (grams)
0.92
0.92
Net carbs
32.16
32.16
Sugar (grams)
27.82
27.82
Protein (grams)
2.37
2.37
Sodium (milligrams)
89.57
89.57
Cholesterol (grams)
16.08
16.08
Property of A Day in the Life on the Farm
I wish I lived closer, Wendy. I would have crashed the party for a slice of that pie. Yum. And that pecan butter looks amazing. I'll have to see what I can find locally that will work.
ReplyDeleteI think any nut butter would work in this pie Cam. I can't wait to try others. The only change would be in the amount of sugar used. I find pecans a little bitter so added about a 1/4 c. more sugar than I would have with peanut butter.
DeleteI love all kinds of flavors of Fall but I guess the usual Pumpkin is top
ReplyDeleteI love pumpkin too, in fact there will soon be a full week devoted to nothing but pumpkin.
DeleteI have some of that pecan butter. I need to try this pie!
ReplyDeleteYou are going to love it Cindy.
DeleteThat photo is adorable!!!! I had big plans for my pecan butter, but now I may have to change them!
ReplyDeleteWell, I would like to see your big plans too.
DeleteThis pie looks scrumptious! What a fabulous use of the pecan butter. I have a jar too, so I will have to give this pie a go!
ReplyDeleteEnjoy Valentina.
DeleteThis is definitely much more delicious than a peanut butter pie.
ReplyDeleteIt was certainly more rich than a peanut butter pie.
DeleteYou know me and peanut butter! We have a love affair going on. This looks delicious.
ReplyDeleteI was pleased with the results.
DeletePecan butter sounds like a great alternative nut butter to try! The pie looks great!
ReplyDeleteIt was so good Jaida. Very rich and decadent.
Delete