1 10″ pie crust
–Filling–
3 pk (8 oz) cream cheese;
-softened
1 3/4 c Firmly packed dark brown
-sugar
4 Eggs
2 tb Strong coffee
-Sauce–
1 c Firmly packed dark brown
-sugar
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or
-strong coffee
1 c Pecan halves
Heat oven to 350oF.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth.
Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour
into crust.
Bake at 350oF for 45-50 minutes or until edges are set and golden brown
(center will not appear set). Cover edge of crust with strips of foil after
15-20 minutes of baking to prevent excessive browning.
Cool, then refrigerate until thoroughly chilled and center is set, about 2
hours.
Sauce:
In medium saucepan, combine all sauce ingredients except pecans. Bring to a
boil over medium heat, stirring occasionally. Reduce heat; simmer 5
minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour
warm sauce over each serving. Garnish with whipped cream and pecan halves.
1/12 recipe is 720 calories
Yields
1 Servings
