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Mystery Pecan Pie




Source of Recipe


Mary McClain of North Little Rock, Arkansas


Recipe Introduction


Ingredient Info
Either light or dark corn syrup can be used in this recipe. Dark corn syrup will have a stronger flavor and give the pie a darker color.

Kitchen Tip
It's easy to make a foil protector to prevent the pie crust edge from overbrowning. First, cut a 12-inch wide piece of foil four inches longer than the diameter of the pie pan. Then cut a circle from the center of the foil that is two inches smaller than the diameter of the pie pan. Center the foil over the partially baked pie and gently fold it around the crust edge.

Prep Time: 15 minutes (Ready in 3 hours)




List of Ingredients




CRUST

1 Refrigerated Pie Crust (from 15-oz. pkg.)

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



Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.

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.

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.

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