I decided between the 4 pies I wrote about last Thursday. Are you ready? Because it sounds so unique...it's got to be...the "Mystery Pecan Pie" on p. 143 of this book.
Best Kept Secrets of the South's Best Cooks: Family Secrets & Test Kitchen Tips Revealed Plus Over 350 Recipes - by the editors of Southern Living.
In case you want to try it also - here's what you'll need to do:
- 1 (15 oz.) package refrigerated pie crusts
- 1 (8 oz.) package cream cheese, softened
- 4 large eggs, divided (I'm not exactly sure what the divided means on the eggs - any clues?)
- 3/4 c sugar, divided
- 2 t vanilla, divided
- 1/4 t salt
- 1 c chopped pecans
- 1 c light corn syrup
Unfold and stack 2 pie crusts; gently roll or press together. Fit into a 9" pie plate according to package directions; fold edges under & crimp.
Beat cream cheese, 1 egg, 1/2 c sugar, 1 t vanilla, and salt at medium speed with an electric mixer until smooth. Pour into crust. Sprinkle with pecans.
Stir together corn syrup, remaining eggs, remaining 1/4 c sugar, and remaining 1 t vanilla; pour mixture over pecans.
Bake at 350 degrees for 50-55 minutes or until set. Yield: 8 servings
Note: Be sure to store this pecan pie in the fridge since it has a cheesecake filling.
The recipe was sent in by Gretchen Eickhorst from St. Charles, Missouri
My next course to figure out is a new vegetable or two to go along with Bill's "Carrot-y Mashed Potatoes" & Gravy.
2 comments:
3 weeks til Thanksgiving...oh my gosh. I just felt my stress level double! So much to do!! Pie recipe looks great - thanks for posting!
Thanks for stopping by & commenting! I'm a believer in keeping it simple & sometimes that means the grocery store. I can't wait to make this pie though. I plan to share the pictures (the pie as well if anyone wants to drop by).
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