Cappuccino Cheesecake Pie with Pecan Sauce RecipeOrigin: America Period: Traditional |
Ingredients:
25cm pie crust (300g Sweet Shortcrust Pastry Dough) 
Cappuccino Cheesecake Pie with Pecan Sauce Preparation:Method:Roll out the pastry and use to line the base and sides of a deep pie dish (or flan tin). In the meantime, beat together the cream cheese and brown sugar in a bowl until smooth. Add the eggs, one at a time, beating thoroughly to combine after each addition, then add the coffee and beat to mix. Turn the filling into the crust then transfer to an oven pre-heated to 170°C and bake for about 45 minutes, or until the edges are set and golden (the centre will not be set). To protect the pastry, after about 20 minutes' baking cover the edges of the crust with strips of foil to protect them. When ready, remove the pie from the oven and set aside on a wire rack to cool completely. Once cold transfer to the refrigerator to chill for at least 3 hours, so that the centre of the pie has set. When the pie is cold, combine all the ingredients for the sauce (except the pecan nuts) in a medium sacepan. Bring the mixture to a boil over medium heat, stirring occasionally, then reduce to a simmer and cook for 5 minutes (again stirring occasionally). Take off the heat and stir in the pecan nut halves. To serve, cut the pie into slices and place on a serving plate then pour warm sauce over each serving. If desired, garnish with whipped cream and pecan halves. |
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