Aaahhh, pecan pie. A staple at almost every Thanksgiving diner table. And who doesn't love it? The only problem is that it is so rich and sweet that you can barely eat more than one bite. That is why when I came across this recipe I knew I had to try it. This is a cross between a cheesecake and a pecan pie all nestled in a deep dish pie crust. It doesn't have the overwhelmingly sweetness of traditional pecan pie and it also has a more firm texture.
Now, I have made this pie several times over the last few days and I have tips to share.
- Do not beat the filling with your beaters. Make sure your cream cheese is room temperature and use one beater on low speed just until the mixture is smooth.
- DO NOT mix the topping with beaters! Karo syrup is very easy to whip air into and your pie will be an absolute mess! Most experienced pecan pie makers would already know to avoid this, but in case you are a first-timer, I wanted to include this tip.
- When your pie is finished baking do not remove it from the oven. Simply turn the oven off and open the door about half way. Leave it this way until it's completely cooled. This will prevent the center of the pie from sinking in when it cools.
- Don't eat this until the next day. It is much better and not meant to be eaten warm.
Mystery Pecan Pie
Topping
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
Filling
1 8oz package cream cheese room temperature
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1 unbaked deep dish pie shell (9 inch)
1 1/4 cup chopped pecans
Preheat oven to 350
Combine topping ingredients & set aside
Mix cream cheese, sugar, salt, vanilla & egg
Pour into pie shell (spread evenly)
Top with even layer of pecans
Pour topping over pecans
Bake 45 minutes
Hope you enjoy!
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