Friday, November 27, 2009

Cream Cheese Pecan Pie

It's been 24 hrs and I'm still full! I had a wonderful day with family yesterday. My favorite dessert on Thanksgiving is always the pumpkin pie, but I liked this one, too. This is a twist on the traditional pecan pie. You make a cream cheese filling, similar to cheesecake filling and spread it in the pie shell. Then you cover the cream cheese filling with broken pecan pieces and top it with a karo-based filling. When you bake it, the fillings magically separate. The karo filling ends up on the bottom and the pecans end up on top with the cream cheese in the middle. This stuff is killer rich! It would be good done in individual tart shells, too. Enjoy!

Cream Cheese Pecan Pie

Preheat oven to 375 deg.
Prepare one 9-inch pie shell

8 oz cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt

Beat above ingredients until thick and creamy. Spread in bottom of pie shell. Sprinkle with:
1 1/2 cups pecan pieces

3 eggs
1/4 cup sugar
1 cup dark Karo syrup
1 teaspoon vanilla

Beat eggs in mixing bowl only until blended. Add sugar, Karo and vanilla; blend well. Gently pour over pecans.

Bake at 375 degrees for 35-40 minutes- until center is firm to touch.


Micki said...

That looks delicious, and thanks for the recipe.