For topping, stir ingredients together and spread on top of cake
while the topping is still warm. Decorate with pecans. Stir the
melted caramels and the sour cream together; drizzle over the
cheesecake. Store in refrigerator.
PIE CRUST
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/3 cup plus 2 Tbl. shortening
1/4 cup cold water
Yield: 9-10 inch pie crust
Temperature: 400˚F/205˚C
Time: 17-20 minutes
Attach Cookie Dough Hooks and place flour, salt, and shortening
in mixing bowl. Mix on Speed 2 for 2-3 minutes. Add water and
continue to mix for 2-3 minutes on Speed 3 or until dough clings
to Cookie Dough Hook. If dough is too crumbly or dry, add water,
1 teaspoon at a time. If dough is too wet or sticky, add 1 table-
spoon of flour at a time. Roll crust to fit 9 or 10-inch pie pan. Flute
edges of crust by pressing crust to pan. Prick bottom with a fork
several times. Bake as directed and allow to cool.
CHOCOLATE ALMOND MACAROON PIE
Crust
17 coconut macaroon cookies, crushed
1/3 cup butter, melted
Filling
2 cups whipping cream
2 pkg. whipped topping mix
1/2 cup powdered sugar
3 Tbl. chocolate liqueur
Chocolate
1 1/4 cups milk chocolate chips
Topping
1/2 cup almonds, sliced
Yield: 8 servings
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