Mystery Pecan Pie

Solve the mystery when you taste the smooth cream cheese filling hiding under the rich pecan filling in this extra-special pie.

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Servings 8

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( 92 ) Ratings

92 Ratings

5 Stars 16%

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Member Reviews ( 30 )

538d965e-b4f2-4f3d-b4e5-dc9af537ba7e

Bake-Off® Contest 16, 1964

Mary McClain

North Little Rock, Arkansas

ingredients 11
Prep Time 15 min
Total Time 3 hr 0 min

Ingredients

Crust

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

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Directions

1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2 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.
3 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.
4 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 140mg; 140%;
Sodium: 350mg; 350%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 1g 1% Sugars 33g 33% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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cheatingspouse

report Posted Jan. 5, 2013 2:25 AM

This recipe is not complete - How much sweet potato? What is the mixture for the batter? Why should I use this and guess?

pful07

report Posted Dec. 29, 2012 9:59 PM

I have been making this desert for over 10 years for Thanksgiving or Christmas gatherings and the family says to keep brining it back! It is easy to make and a favorite.

llreed705

report Posted Nov. 27, 2012 5:07 PM

I read all the reviews first and I was torn about making it. It seemed so many bakers had difficulties with it not setting up. But there were those that said it was a family favorite for years. Add this to my Thanksgiving dinners from this day forward! Easy to make. Just follow the directions. There are no tricks to it. One other recipe on this site says to bake at 350, but this original recipe says 375 degrees, which I did. I used an old 9" Pyrex pie plate and had room to spare for the filling. I couldn't believe how pretty it was the way it settles and separates the layers. The gue

sdsnaggle

report Posted Nov. 26, 2012 5:57 PM

My review is supposed to say there was not a lot of room for the pecan filing. I think there is too much cream cheese filing or perhaps my pan wasnt deep enough

sdsnaggle

report Posted Nov. 26, 2012 5:53 PM

I am not sure how deep this pie is supposed to be but i used a deap dish pie pan and the cream cheese filling almost filled it. Then I added the pecans, there was a lot of room for the pecan filling. In fact most of it boiled out onto the cookie sheet. they layers did however flip in baking and there was a small layer of pecan filling, then the large layer of cream cheese then on top the pecans. I prefered the traditional pecan pie I made over this, but other dinner guess said they loved it. If I make it again I will probably use less of the cream cheese filing or try and use it to make 2