That win makes it two years in a row for Rodriguez who won last year with a Coconut Banana Cream Pie. This year Rodriguez’ winning pie was a Pumpkin Creame Cheese Pie which was the judge’s favorite.
The following is Patti’s recipe:
Pumpkin Cream Cheese Pie
1 cup flour
½ cup butter (softened)
½ cup plus ¼ cup Pecans, chopped
8 oz. cream cheese (softened)
1 cup powdered sugar
3 cups whipped topping divided
2 ½ cups milk
3 small packages white chocolate pudding mix
1--15 oz. can pumpkin puree
1 teaspoon pumpkin spice
Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 10 inch pie pan. Baker for 15 minutes at 350 degrees, then remove and let cool.
Layer 2: Blend cream cheese and powdered sugar, and one cup of the whipped topping then spread over cooled crust.
Layer 3: Mix together milk, pudding mix, canned pumpkin, pumpkin spice and one cup whipped topping until smooth. Spread over top of layer 2.
Layer 4: Spread remaining one cup of whipping topping and sprinkle pecans.
Let chill for three hours or until set.
Three prizes were given Monday for first through third place. Rodriguez takes home $100 in Corcoran Cash for her first place award and Kathy Turner took second place for her Mile High Apple Pie and earned $50 while Chandalier Brown-Burke took third place and $25 in Corcoran Cash for a Caramel Apple Pie. Those recipes are on Page 8 of this week’s paper.