Mystery Pecan Pie

I love pecan pie. I look forward to Thanksgiving and Christmas, for those are the Holidays that pecan pie makes its appearance. Oh sure, at some places it is available year-round, but nice warm pecan pie just doesn't do it for me in July.

Pecan pie, is great except for one thing; after about 4 bites, the sickly sweetness starts to get to me. Then I found a recipe that sounded like it would avoid that problem, and I had a friend willing to make the recipe for me (hey, I was giving her ideas for deserts to make for a restaurant she works at, the least she could do was make me a pie).

So, from the 1990 edition of The Pillsury Bake-Off Cookbook comes Mary McClain's (of Arkansas) Mystery Pecan Pie

Mystery Pecan Pie:

• 15 oz. pkg refrigerated pie crusts
• 1 tsp. flour

Filling:

• 8 oz pkg cream cheese, softened
• 1 tsp vanilla
• 1 egg
• 1/3 cup sugar
• 1/4 tsp salt
• 3 eggs
• 1/4 cup sugar
• 1 cup corn syrup
• 1 tsp vanilla
• 1 1/4 cups chopped pecans

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pan (set aside remaining crusts for later use). Heat oven to 375F.

In small bowl, beat cream cheese, 1 tsp. vanilla, 1 egg, 1/3 cup sugar and salt at low speed until smooth and well blended; set aside. In a second small bowl, beat 3 eggs. Stir in 1/4 cup sugar, corn syrup and 1 tsp. vanilla; mix well.

Spread cream cheese mixture in bottom of pie crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans. Bake at 375F for 35-45 minutes or until center is set. Cool. Store in refrigerator.

The cream cheese helps this pie avoid the sickly sweetness of most pecan pies. I could eat several slices in one sitting if I let myself (I have eaten all but 2 slices since Sunday). This is a most excellent pecan pie that is great warmed up with a bit of whipped cream on top.