I love a good mystery, don’t you? Well, if Scooby Doo were on the case, he would not have a hard time figuring out what the mystery ingredient is in this pecan pie.
It’s delicious and makes a beautiful presentation thanks to our recipe contributor, Darrin Clanton. Clanton says, “It is actually not as rich/sweet as traditional pecan pie; it was a more creamy taste.”
He also recommends using a 10-inch pie pan for this dish if you have one. The ingredient? Cream cheese.
Mystery Pecan Pie
Adapted from www.pillsbury.com
Ingredients
- 1 refrigerated pie crust
- 1 package (8 oz) cream cheese, softened
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 3 eggs
- ¼ cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- ⅛ tsp cinnamon
- 1 ¼ cups chopped pecans
Directions
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Place pie crust in 10 inch glass pie pan as directed by refrigerator pie crust directions.
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Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
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In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and the cinnamon and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
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Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.
