pantry pie
Got this recipe in a email and thought it was neat because the ingredients are usually in one's kitchen! It is easy and if you need a dessert with what you have, this is it. It tastes like a pecan pie without the pecans but with cream cheese. It will make more filling than one pie can hold but you can use that for tarts. My daughter had my camera so I used the pic that was on the recipe. Enjoy!
prep time
15 Min
cook time
1 Hr
method
Convection Oven
yield
Ingredients
- 1 - (8 ounce) package cream cheese, softened
- 1/3 cup white sugar
- 1 tablespoon vanilla extract
- 1 - unbaked 9 inch pie crust
- 3 - eggs, beaten
- 1 cup corn syrup
- 1 cup brown sugar, packed
- 2 tablespoons butter, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
- 1 1/2 cups rolled oats (not quick oats or the topping will be chewy)
How To Make pantry pie
-
Step 1Preheat oven to 350 degrees Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
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Step 2Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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