Mystery Pecan Pie

[Betty E. Kohler]

Excerpted from an article by Adrian Cornell of the St. Louis Post-Dispatch
in November 1993. "Our very favorite recipe is the one found in the
'Elsah's Landing Cookbook.' It is called mystery pecan pie, presumably
because it is a mystery how it turns out so good. It is made with cream
cheese, making it even richer than mose pecan pies. You don't need ice
cream with this one."

Mystery Pecan Pie

1 9-inch pie shell, unbaked

Cream cheese mixture:
1 8-ounce package cream cheese, softened
1 egg
1/3 cup sugar
1 teaspoon vanilla

Pecan Filling:
1-1/4 cups pecans, coarsely chopped
3 eggs
1 cup light corn syrup
1/4 cup cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

In a food processor, process until fluffy; the cream cheese, 1 egg, 1/3 cup
sugar and 1 teaspoon vanilla. Spread the mixture in the bottom of the
unbaked pie shell.
Sprinkle the pecans over the cheese mixture.
For the filling, beat the 3 eggs with an electric mixer until foamy. Do not
overmix. Add the corn syrup, 1/4 cup sugar, 1 teaspoon vanilla and the
salt. Mix well. Pour this over the pecans.
Bake in a preheated, 350 degree F oven for 40 minutes. Serve warm or cold.

Betty Kohler
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