"Thanksgiving Thursday" - 3 Weeks to Go - Dessert

I know we're all thinking about it - Thanksgiving's getting closer & I'm really looking forward to it.

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.

Tonight I'm looking through my trusted Better Homes & Gardens Cookbook.  (My version is much older than the version that can be found at Amazon but I think you get the idea.)

Until next Thursday when I tell you what I plan to try...Happy Planning & Preparing.  Thanks for visiting!  Reia