Flo’s Pecan Cream Cheese Pie

It has been said that when my parents first married my mother could “burn
boiling water” and make a steak taste horrible. Thank God by the time
I came along, she had mastered the fine art of feeding her family. Here is
one of her recipes for a great dessert.

2 packages of 3 oz. each cream cheese
1/4 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons vanilla
3/4 cup dark corn syrup
1- 9” unbaked pie shell
11/4 cup coarsely chopped pecans

Preheat oven to 375 degrees F.
Beat together cream cheese and 1/4 cup sugar
Add 1 egg, 1-teaspoon vanilla and mix until thick and smooth- reserve for later.
Beat gently remaining 3 eggs slightly, add corn syrup, 2 tablespoons of sugar
and 1-teaspoon vanilla, until blended. Spread reserved cream cheese mixture
in the bottom of the pie shell. Sprinkle chopped pecans on top of cream cheese
mixture. Gently pour syrup mixture over pecans. Bake on rack below center
rack until middle of pie filling is firm to the touch- approx. 35-45 minutes.
Cool before serving.

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