Yes, fall has finally arrived to us in Southern California and as a result, pie season has too arrived. I love a good slice of pie beside a roaring fireplace and a cup of warm red wine.
In preparation for Thanksgiving menu planning, I had a shot last week at making a pumpkin cheesecake. The recipe turned out delightful but it took ages... well ok, two days before we could dig in. Family said it was worth the wait...
I will compose the recipe one of these days when I have a bit more time.
For starters, the graham cracker pie crust-excellent for pumpkin cheesecake but suitable for any filling really.
- 8 Graham Crackers
- 1/2 Cup Pecans
- 1 Tablespoon Brown Sugar
Pulse all of the above in a food processor until ground. Add 5 Tablespoons of Butter and mix. Press the mix into a pie pan and Bake at 500 F for 8 minutes.
ok, so I am intrigued now! Why did it take 2 days?
Posted by: holler | October 20, 2008 at 03:58 PM
What size pie pan..8" or 9"? Thanks!
Posted by: Julie Baker | November 10, 2008 at 10:39 AM