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Nut: Mystery Pecan Pie




Source of Recipe


Mary McClain


List of Ingredients




Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package

Filling:
1 (8-oz.) pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans


Recipe



1. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

2. Heat oven to 375°F. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.

3. In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

4. Bake at 375°F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.

YIELD: 8 Servings