Funny Stuff and Fruit and Cheese Pecan Topped Pie

There’s funny stuff and not so funny stuff going on around here.

The funny stuff:  Two pretty good movies

Ted and I didn’t know what to expect with “Just Go With It”.  We like both Adam Sandler and Jennifer Aniston but sometimes they can be in real dud movies.  Not this one. There were a few parts that were all out hysterical.  Make sure to watch for the restaurant scene with Nicole Kidman and her “husband”.  It’s stomach achingly funny.

The second terrific movie we watched

“Morning Glory” with Rachel McAdams, Harrison Ford, and Diane Keaton.  It started off a little questionable but soon took a turn for tummy tickling, tear inducing, and deliriously funny.  There was one point when my stomach hurt so bad, I really wanted to stop laughing and couldn’t.  Loved this movie.

Now, the not so funny.

The Leak

In our TV room

right below …. THE TOILET!  AHHH!  and it was D R I P P I N G !

Needless to say, we immediately called our “Mr. Fixit” (everyone has  a Mr. Fixit don’t they? – the guy who seems to know how  to repair EVERYTHING.)

Mr. Fixit called DOM. (a very Italian guy who repairs textured ceilings) and together they suggested we call the insurance company.  With a $1000 deductible, plumbing not covered, we seriously doubt the repair will get anything from insurance.  Even though the ceiling is covered, it shouldn’t cost $1000. GEESH! I hope not! 

Repairs start tomorrow.  They will go through the ceiling to repair the pipe. 

Not a great lead in to a delicious recipe but here it is anyway.  Fruit Cheese Pecan Topped Pie.  It will make you forget all the bad news.

Now I’m not boasting a seductive, alluring, all sense memorizing LOWER FAT pie.  I’m just saying that the recipe for the following pie will manifest itself into one of your all time favorite desserts.

This pie is good.  It’s so good, I want to keep making it over and over again. 

This pie is easy.  It doesn’t require a lot of time nor dirtying a lot of bowls and other kitchen equipment.

This pie is lower in fat.  It uses the lower fat cream style cheese, Neufchatel.  It uses ricotta, but Part Skimmed.

This pie is appealing.  It’s a dessert for young, old, and somewhere in between.

So… get on with it – RIGHT!???!

Makes 2, 8  – 9 inch Pies

• 2 frozen pie shells (or make your own)
• 5 oz Neufchatel cheese, room temperature –please
• 2 cups Part Skim Ricotta Cheese
• 2 tsp vanilla extract
• 1/2 cup granulated sugar
• 3 eggs – slightly beaten
• 1 small banana (or 1/2 a large banana) – mashed well
• 8 oz wild blueberries *If using canned in water, drain and pat dry.  If using fresh, wash and dry.
• 1/2 cup chopped pecans
• 1/4 cup brown sugar

Preheat the oven to 350 F and then bake the pie shells for 12 minutes.  Allow to cool while you make the filling as follows.

In a large bowl, beat together the cheeses, vanilla, sugar, and eggs for 5 minutes on medium to high speed with the electric mixer.

Add the mashed banana and beat for 1 more minutes.

CAREFULLY fold in the blueberries just to swirl.

Pour mixture into prebaked and somewhat cooled shells.

Mix the pecans with the brown sugar and then sprinkle evenly on top of both pies. *It will sink a little.

Bake for 50 minutes at 350 F.  Turn the oven off and let rest in the oven with the door closed for 10 minutes. Remove, allow to cool.

Refrigerate and enjoy.

Magnifico!