Mystery Pecan Pie
Under the pecans is a surprise layer of cream cheese baked right in the filling. Try this Mystery Pecan Pie recipe…it’s delicious.
Mystery Pecan Pie Recipe
Mystery Pecan Pie
1 (15 oz.) package Pillsbury All Ready Pie Crusts
Filling: 1 (8 oz.) package cream cheese. softened
1 egg
1 tsp. vanilla
1/3 cup sugar
¼ tsp. salt
3 eggs
¼ cup sugar
1 cup corn syrup
1 tsp. vanilla
1 ¼ cups chopped pecans
Prepare pie crust according to package directions for filled one-crust pie.
Heat oven to 375 F. In small bowl, combine cream cheese, 1 egg, 1 tsp. vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended. Set aside. In another small bowl, beat 3 eggs. Stir in ¼ cup sugar, corn syrup and 1 tsp. vanilla; blend well.
Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans. Bake at 375 F. for 35 to 45 minutes or until center is set. Cover edge of pie crust with strip of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool completely. Store in refrigerator. 8 servings
(Recipe for the Mystery Pecan Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)
Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.
Hope you enjoyed the Mystery Pecan Pie, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!
This mushroom soup is relaly simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast. SERVINGS SCALINGOriginal recipe yield: 8 servingsUSMETRICAbout scaling and conversionsINGREDIENTS * 2 tablespoons vegetable oil * 4 cups fresh sliced mushrooms * 1 onion, chopped * 1 stalk celery, chopped * 5 cups chicken broth * 1/4 cup uncooked white rice * 3 tablespoons soy sauce * salt and pepper to tasteDIRECTIONS 1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes. 2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour. 3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot. Was this answer helpful?