Mystery Pecan Pie

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Topping:
  • 3 eggs
  • 1/4 cup sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pie:
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 un-baked deep-dish (9-inch) pie shell
  • 1 1/4 cups chopped pecans
Directions

Preheat oven to 350 degrees F.

Whisk topping ingredients until well combined. Set aside.

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Allow to cool completely before serving.


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4.5 350
This recipe has been a favorite in my family for 30 years.This was originally published as a Pillsbury Bakeoff winner.It is not a Paula Deen's recipe.I amake a little extra of the topping for more of that traditional pecan pie touch. item not reviewed by moderator and published
II love this recipe!! I made this pie Thanksgiving and they are still requesting it. I didn't change a thing. I let it sit in the fridge over night and it set perfectly. I am about to make 3 more. Thanks Paula!!!! item not reviewed by moderator and published
Followed the recipe exactly and it turned out perfect! Everyone loved it! Will be making this again! item not reviewed by moderator and published
Fantastic recipe!!! item not reviewed by moderator and published
This pie is a winner, every time, even with people who don't like nuts!!! item not reviewed by moderator and published
HAVE MADE THIS RECIPE MANY TIMES AND IT IS ONE OF OUR FAVORITES. item not reviewed by moderator and published
I'm not sure what other people, who have rated this recipe, meant by the filling being runny. I read quite a few of the reviews and almost passed on making it, but decided to just follow the recipe to the letter and see what happens. It calls for a 9-inch deep dish pie shell. I made my own pie crust using Krusteaze and only had an 8-inch deep dish pie pan. It came out perfectly. I cooked it at 350 degrees for 45 minutes and let it cool on a wire rack. It was not runny at all. It set up perfectly, and I have to say, my family absolutely loved it! I LOVE pecan pie (my favorite), but some in my family don't care for the sweetness of regular pecan pie. This made them very happy!!! This one is staying in my "go to" recipes. It's heavenly!!!!!! item not reviewed by moderator and published
I'm telling you~~this was OUT of this WORLD delicious!!! item not reviewed by moderator and published
Very tasty. Tricky recipe, though. Form the reviews I read, I followed the advice to pat the pecans into the filling a little, and spooned the liquid into the pie, vs. pouring it in. I foiled the edges to avoid burning; I raised the temp. to 375, as this seemed logical to me, based on complaints that the pie was "runny". Baked it for 1 hr. vs. 45m. and it set well. People loved the fact that it had pecans without being overly sweet and gooey. Some people settled for sharing the last few crumbs. Will definitely make it again, and maybe the next try will be a 5 star! item not reviewed by moderator and published
First time making a pie and I love it. My family love this also. However my cream cheese was at the top of the pie and the filling was at the bottom. Did I do something wrong? Anyway no one know that the pie was wrong so everyone love it..I will forever put this on my table. thank you for shearing this. item not reviewed by moderator and published
That is why it's a mystery -- the fillings change places. Your pie did what it was supposed to do. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond