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Fresh peaches, apricot preserves, and toasted pecans top a pecan-cookie crust for this summertime pizza recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For crust, in a medium mixing bowl combine flour and salt. Cut in shortening until pieces are the size of small peas. Stir in the 1/3 cup pecans. Sprinkle 1 tablespoon of the water over part of flour mixture, gently tossing with a fork. Push to the side of the bowl. Repeat with remaining water until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 15 inches in diameter.

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  • Fold pastry into quarters and transfer to a 12- or 13-inch pizza pan. Unfold pastry and ease into pan. Trim pastry to 1/2 inch beyond edge of pan. Fold under pastry and flute edges. Prick pastry with a fork. Bake in a 425 degree F oven for 12 to 15 minutes or until golden. Cool.

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  • Meanwhile, for filling, in a heavy medium saucepan stir together sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.

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  • Gradually stir about 1 cup of the hot mixture into egg yolks. Return all egg yolk mixture to saucepan. Cook and stir until mixture begins to bubble. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine and vanilla. Cover surface with plastic wrap. Cool to room temperature. (Do not stir.)

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  • Spread peach or apricot preserves on cooled pastry. Spread filling on top of preserves. Cover with plastic wrap. Chill for 4 to 24 hours. Just before serving, arrange peach slices on top of filling. Sprinkle with the 1/4 cup pecans or coconut. Makes 16 servings.

Nutrition Facts

253 calories; 12 g total fat; 3 g saturated fat; 57 mg cholesterol; 68 mg sodium. 33 g carbohydrates; 4 g protein;

Reviews

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