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Pie- Cream Cheese Pecan Pie

List of Ingredients


The delicious cream cheese filling goes onto the bottom of the unbaked pie shell and ends up in the middle of the pie when baked. From Sandra Peterson of Taylor.

Pie Crust

2 1/3 cups flour
1 teaspoon salt
1 cup butter-flavored Crisco shortening
6 tablespoons ice water

Cream Cheese Filling

1 8-ounce package regular cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg


Pecan Pie Filling

3 eggs
1/2 box of dark brown sugar (8 ounces)
1/4 cup melted butter (or margarine)
1 tablespoon vanilla

1 cup chopped pecans





Recipe

Stir salt into flour. Cut shortening into flour with pastry blender. Add all 6 tablespoons ice water at once. Mix with a fork until it forms a ball. Divide dough in half and save the other half for later. (You will want to make another pecan pie!) Dough will be soft and moist and easy to work with. (Sprinkle flour over a pastry-cloth-covered board and rolling pin cover. That makes the dough easy to handle and nice and flaky.)

Roll out the dough to appropriate circle and flip pie dough over the rolling pin to transfer it to your pie plate. Lay in the pan and crimp edges. Proceed with recipe for filling. Makes 2 crusts (save 1 for later).


For cream cheese filling:
Beat cream cheese and sugar together. Add vanilla and egg. Beat until smooth. Spread over bottom of unbaked pie shell.

For pecan filling:
Beat eggs, add dark brown sugar and melted butter (or margarine). Add vanilla and pecans. Pour gently over cream cheese filling. Bake at 350 degrees (for a glass pan), about 45 minutes, or until a toothpick comes out clean when stuck in the middle of the pie. Makes 8 servings.

Don't look at nutritional info below if you wish to enjoy pie.












Per serving: 616 calories; 39.8 g fat (14.5 g saturated fat; 58 percent calories from fat); 57.3 g carbohydrates; 154 mg cholesterol; 334 mg sodium; 8.2 g protein; 1.5 g fiber.

From Detroit News