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.

Sweet Potato Tassies

If you love sweet potatoe pie, then this is for you. I make these at thanksgiving and the family loves them.

Sweet Potato Tassies


1 1/4cups Martha White® All-Purpose Flour
1/2cup butter, softened
3ounces cream cheese, softened
2/3cup sugar
3tablespoons butter, softened
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/2cup mashed cooked sweet potatoes
2tablespoons milk
1/2teaspoon vanilla extract
1large egg

HEAT oven to 325°F. Combine flour, 1/2 cup butter and cream cheese in large bowl;
 beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in
 each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup
COMBINE sugar and 3 tablespoons butter in medium bowl; beat until light and fluffy.
 Add all remaining filling ingredients; beat until well blended. Divide filling evenly into
 crust-lined cups
BAKE 25 to 30 minutes or until crust is light golden brown. Cool in pans 10 minutes.
 Carefully remove cookies from muffin cups; place on wire rack. Cool completely

Prep Time: 45 min
Cooking Time: 30 min
Serving size: 24 tarts/cookies