Mystery Pecan Pie

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

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

Filling

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

DIRECTIONS
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

Ingredients

CRUST

1 1/4	cups Martha White® All-Purpose Flour
1/2	cup butter, softened
3	ounces cream cheese, softened

FILLING
2/3	cup sugar
3	tablespoons butter, softened
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
1/2	cup mashed cooked sweet potatoes
2	tablespoons milk
1/2	teaspoon vanilla extract
1	large 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