Mindy Cook gave us this recipe to try Thanksgiving 2008. Hayley has made it for us every Thanksgiving since. It was in Better Homes and Gardens, November 1991.
Some of Mindy's favorite recipes are some of our favorite recipes. Mindy has been Charlie's co-worker at the Salt Lake Clinic pharmacy for fifteen years. She is like family.
1- 8 oz. pkg. cream cheese, softened
1/2 c. sugar
4 eggs
2 tsp. vanilla
1/4 tsp. salt
1 unbaked 9" pastry shell
1¼ c. chopped pecans
3/4 c. light or dark corn syrup
3 T. sugar
3 T. margarine or butter, melted
In a medium-mixing bowl beat cream cheese with an electric mixer on medium speed till smooth. Add the 1/2 c. sugar, 1 of the eggs, 1 tsp. of the vanilla, and salt; beat just until combined. Spread the cream cheese mixture onto the bottom of the pastry. Sprinkle pecans over the cream cheese mixture.
In a large mixer bowl, use a rotary beater or whisk to lightly beat the remaining 3 eggs just until mixed. Stir in corn syrup, the 3 T. sugar, margarine or butter, and remaining 1 T. vanilla.
Place the partially filled pastry on a baking sheet on the oven rack. Slowly pour the syrup mixture over pecans. Cover the edge with foil. Bake in a 375-degree oven for 20 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool pie completely on a wire rack. Cover and chill to store. Makes 8 servings.
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