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Mystery Pecan Pie




Source of Recipe


King Arthur


List of Ingredients




CRUST
Now, you have your choice here. Use your favorite recipe for a plain pie crust; the recipe below, which produces a nutty, tender, cookie-like crust; or the crust for the Pecan Fudge Cheesecake Pie, which is a cross between a plain crust, and a fancier pecan one.

1/2 cup (1 stick) butter
3 tablespoons sugar
1 teaspoon vanilla or 1/2 teaspoon butter-rum flavor
1/2 teaspoon salt (use 1/4 teaspoon salt if you’re using salted butter)
1 cup pecan meal or finely ground pecans
1 cup King Arthur Unbleached All-Purpose Flour

CHEESECAKE FILLING
8-ounce package cream cheese
1/3 cup sugar
1 teaspoon vanilla or 1/4 teaspoon butter-rum flavor
1/8 teaspoon salt
1 large egg

PECAN FILLING
1 1/2 cups diced pecans
2 large eggs
2/3 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla or 1/4 teaspoon butter-rum flavor


Recipe



Pie Crust:In a medium-sized mixing bowl, beat together the butter, sugar, flavoring, and salt till smooth. Beat in the pecans, then the flour; the mixture will seem quite dry at first, but keep beating, it’ll come together.

Press the dough into a 9-inch pie pan that's at least 1 inch deep. This crust burns quite easily if it’s exposed to direct oven heat, so either use a pie shield when you’re baking the pie, or don’t make an edge of crust above the filling; end the crust so the filling just about reaches the top of the crust.

Cheesecake Filling:Mix all of the ingredients together in a medium-sized bowl. Beat slowly (at lowest speed on an electric mixer), till thoroughly combined; you want a fairly dense layer of cheesecake, not something light and airy, so don’t beat vigorously. Spread the cheese mixture over the bottom of the crust.

Pecan Filling:Sprinkle the pecans atop the cheese filling. In a small bowl, beat together the eggs, corn syrup, sugar, and flavor till smooth. Drizzle this over the pecans in the pan.

Bake the pie in a preheated 375°F oven for 45 minutes. It’ll puff up, then fall when you take it out of the oven; that’s OK. Cool the pie completely at room temperature, then refrigerate it till you’re ready to serve. Warning: DO NOT cut this pie while it’s hot! The crust will tear, the filling will ooze, and you’ll just generally make a real mess. Serve it cold from the fridge, or (somewhat preferable), remove it from the refrigerator about 30 minutes before you plan on serving it. Yield: about 8 servings