Four Layer Pecan Pie Food

FOUR-LAYER PECAN PIE

Steps:

• Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
• In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
• Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
• Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

FOUR-FLAVOR SHEET PAN PIE

Steps:

• For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
• Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
• For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
• For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
• For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
• For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
• Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
• Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
• Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
• Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
• Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.
• Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.
• Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

FOUR LAYER PIE

Steps:

• 1. Preheat oven to 375 degrees F
• 2. 1ST LAYER...Melt butter in pie plate
• 3. Stir in flour and pecans
• 4. Press out to form crust
• 5. Bake at 375 degrees F until brown; approximately 30 minutes
• 6. NOTE: Be sure to completely cool before adding 2nd layer
• 7. 2ND LAYER...In a mixing bowl - Cream sugar and cheese
• 8. Add the Cool Whip
• 9. Blend this well then lay in crust
• 10. 3RD LAYER...In a seperate mixing bowl - Beat both ingredients together; mix well
• 11. Let this mixture stand for 5 minutes
• 12. Spread over the cream cheese layer
• 13. 4TH LAYER...Spread remainer of Cool Whip
• 14. Sprinkle with finely chopped pecans
• 15. (optional) Place in fridge if desired
• 16. Put in freezer before serving

FOUR-LAYER PECAN PIE

Steps:

• Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
• In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
• In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
• Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
• Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
• How about a cup of our special Mexican Coffee to wash down this delicious pie!
• Note
• If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
• If you like, you can top each slice with a scoop of vanilla ice cream and a drizzle of maple syrup.

TWO LAYER PECAN PIE

Steps:

• Beat bottom layer ingredients together until smooth.
• Pour into an unbaked pie shell.
• Mix top layer ingredients and pour gently over the cream cheese mixture.
• Bake in preheated 350 degree oven for 50 to 60 minutes.
• As it bakes, the bottom layer will rise to the top.