Mystery cheesecake pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8-oz) cream cheese; softened |
| 1 | Egg | |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | 9-10\" pie shell; unbaked | |
| 1 | cup | Pecan halves |
| 2 | Eggs; slightly beaten | |
| ¼ | cup | Sugar |
| ⅔ | cup | Dark corn syrup |
| ¼ | teaspoon | Maple flavoring |
| ¼ | teaspoon | Vanilla |
Directions
From: Bobb1744@...
Date: Thu, 29 Feb 1996 13:59:49 -0500 Recipe By: BHG, Prize Tested Recipes/Bob b1744 In small mixer bowl, combine cream cheese, the egg, the ⅓ cup sugar and the ½ tsp. vanilla. Beat until mixture is light and fluffy. Spread over bottom of the unbaked pastry shell. Arrange pecan halves atop the whipped cream cheese mixture. In same bowl, rinsed out, combine the 2 eggs, the ¼ cup sugar, the corn syrup, maple flavoring and vanilla. Mix well. Carefully pour over pecans. Bake in 375 F. oven for 40-45 minutes or until done.
NOTES : Submitted by Mrs. Arthur Woerz, Lodi, CA. This recipe requires a fairly large pie shell, if frozen pre-made shell is used, use deep dish. If making homade, use 10" pie shell.
MC-RECIPE@...
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