| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
Pastry for a 9 inch one-crust pie |
| 1 |
pk |
(8 oz) cream cheese, softened |
| 1/3 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 1/4 |
c |
Chopped pecans |
| 3 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In
small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla,
and 1 egg. Beat at medium speed until well blended. Spread in bottom of
pastry-lined pan. Sprinkle with pecans.
In small bowl, combine all topping ingredients. Beat on medium speed just
until well blended. Gently pour topping over pecans. Bake at 375 degrees
for 35-40 minutes, or until center is firm to touch. Store leftovers in
refrigerator. Makes 8-10 servings.
Note: Cut the slices small for this pie is quite rich.
the first time I made this was for a PTO dessert dinner when Rebekah was in
Kindergarten (she's now in college). I think I got it out of a Pillsbury
bake-off booklet, but I don't have that included with my recipe, and it's
been too long ago to remember.
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 15:29:09 EDT
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”