Sunday, October 3, 2010

Mystery Pecan Pie

Here is a pie with a little surprise try it this year at thanksgiving!

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1package (8 oz) cream cheese, softened
1/3cup sugar
1/4teaspoon salt
1teaspoon vanilla
1/4cup sugar
1cup corn syrup
1teaspoon vanilla
1 1/4cups chopped pecans

Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans
Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

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