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Cook'n with Betty Crocker 
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Mystery Pecan Pie |
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Serves: 8 Print this RecipeMary McClain - North Little Rock, Arkansas Bake-Off® Contest 16, 1964 Prize Winner Solve the mystery when you taste the smooth cream cheese filling hiding under the rich pecan topping in this extra-special pie. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 (8-ounce) package cream cheese, softened 1 egg 1 teaspoon vanilla extract 1/3 cup sugar 1/4 teaspoon salt 3 eggs 1/4 cup sugar 1 cup corn syrup 1 teaspoon vanilla extract 1 1/4 cups chopped pecans __Mary McClain ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 375°F. In small bowl, combine cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended. Set aside. In another small bowl, beat 3 eggs. Stir in 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. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely. Store in refrigerator. Nutrition Per Serving: Calories 550; Protein 8g; Carbohydrate 61g; Fat 32g; Sodium 340mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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