Lyons Family Cookbook

Mystery Pecan Pie

2

pie crusts, "Classic Pie Crust" recipe in this cookbook

8

oz

cream cheese, softened

4

large eggs, divided

3/4

cup

sugar, divided

2

tsp

vanilla, divided

1/4

tsp

salt

1

cup

pecans, chopped

1

cup

light corn syrup

1

UNFOLD & stack 2 pie crusts. Gently roll or press together. Fit into a 10" pie plate according to package directions. Fold edges under, & crimp.

2

PUT cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt in an electric blender and blend until smooth. Pour into piecrust. Sprinkle with pecans.

3

WHISK together in a medium bowl, the corn syrup, remaining eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Pour mixture over pecans.

4

BAKE at 350° for 50 - 55 min. or until set.

5

COOL completely at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours before serving. Serve cold or at room temperature.

Use at least a 10" pie plate with this recipe. If you use a 9" pie plate you will have about 1/4 cup pie filling which you will have to throw away, or the pie will overflow.

Source

Source: Southern Living - November 2002