Mystery Pecan Pie

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I've been making this recipe from an old Pillsbury Bakeoff cookbook for at least 10 years. It comes out perfectly for me every time, and I was surprised to see all the reviews that say otherwise.

Here are my tips, for what they're worth:

--Use an oven thermometer! No sense baking a pie if the temperature isn't right. This includes waiting for the oven to reach the correct temperature before putting in the pie.

--Start watching the pie at around 35 minutes. Open the door and jiggle the pie. if the middle still sloshes around, it's not done. Keep doing this every 5 minutes or so until the middle loses its jiggle. For me with a calibrated oven, this takes about 45 minutes.

--I like to bake the pie crust beforehand. Perhaps I misread the directions in the cookbook all along but baking the crust makes it kind of caramelized and chewy when the pie cools.Yes, this does make it much harder to get the pie out of the pan, but I think the trade-off is worth it.

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This is one of the pies I made for Christmas. It was super yummy! Everyone enjoyed it, even people who normally don't like cream cheese. I'm looking forward to making this again. Thanks for a great recipe!

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I made this the night before last for a dinner with some friends last night. Everyone raved about it. I'm glad they all liked it and there was none left over. My only 'problem' was I would have liked the filling to be thicker. When the pie was sliced, it was too thin and didn't hold together. It still tasted great but I was hoping that once I cut into it, it would be what I like to call 'picture worthy' with nice firm filling instead of loose and runny. It looked store bought BEFORE it was cut though and there was still separation between the syrup and cream cheese. But I'm wondering what the problem was. Was the oven temp off? I don't think it's ever been calibrated it to see how accurate it is since it's a typical apartment type oven. Should it have baked a little longer? Altitude can't be a problem because I'm almost at sea level in CA. Anyone have any tips?

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I was just going to post on here that this recipe won the $1,000 Pillsbury Cook off of '64 by Mary McClain of Little Rock, Arkansas. The 5 stars are for Mary! :

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Made this recipe for the first time to take to my work's Thanksgiving dinner. It was such a hit; I brought home an empty plate! Everyone thought it looked beautiful and tasted even better. So I will be taking this to my family's Thanksgiving and also my fiance's family's tomorrow! Super easy to make, but looks very impressive!

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My son and I just finished baking this and it looks wonderful! We Cant wait to try it tomorrow!

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i have served this for the past 3 thanksgivings and it's a hit!!!! everyone loves the "mystery"!!!

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this worked perfectly...just make sure to check the middle before you pull it out of the oven. Mine came out a bit soupy so i just stuck it in for another 15 min and WHAM best pie ever.

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This recipe is indeed Mary McClain's 1964 Prize Winner. The original recipe
is in the Pillsbury Best of the Bake-Off Cookbook. She was a beautiful
lady and a wonderful cook.

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This recipe is the one my grandmother won the 1964 Pillsbury Bakeoff. Its a great recipe and I just want everyone to know its creator was Mary McClain Little Rock Arkansas.