So, I don't like cake.
You wanna make somethin' of it?
Saying that here in the south is somewhat of a sin. I mean, cake is one of those southern icons, but I just can't get into it.
Pie, on the other hand, is a totally different story. I love it all from the crazy to the traditional. Today I am going to share an easy pecan pie with a pecan sandy "ish" type of crust.
Let's get started, shall we?
First, mix one stick of melted butter, one cup of flour, and 1/2 cup of chopped pecans. Do not even consider using margarine. Man up and use some real butter. You won't be sorry. Mix ingredients and spread into a pie dish. Bake at 350 degrees for about 20 minutes.
Next, let's talk about the filling....my favorite part. Combine one package of room temperature cream cheese (8 oz.), one cup of powdered sugar, and one small container of whipped topping (8 oz). Mix until smooth and very well blended.
For the topping you will need to mix one cup of chopped pecans with one-quarter cup of butter. Toast in the oven for about twenty minutes at 350 degrees. You can also mix one-half cup of coconut with the pecans and toast them together. I skipped this because the rest of my family doesn't like coconut. In local speak one might say, "they ain't right". But, that is a post for another time.
When the crust is cool, spread the filling in the dish and top with the cooled, toasted pecans. Store in the fridge until you are ready to eat the entire thing in one sitting.
Drizzle chocolate sauce, or caramel sauce, on top of pie slice.
Make it, eat it, enjoy it.