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. MORE+ LESS-

By Pillsbury Kitchens

January 12, 2010

Bake-Off® Contest 16, 1964

Mary McClain

North Little Rock, Arkansas

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (8 oz) cream cheese, softened

1/3

cup sugar

1/4

teaspoon salt

teaspoon vanilla

egg

eggs

1/4

cup sugar

cup corn syrup

teaspoon vanilla

1 1/4

cups chopped pecans

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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.