Elsah Landing Mystery Pecan Pie, contributed by Mary Thompson of the Fieldon Unit, is not a standard pecan pie. Beneath the pecan-and-corn-syrup filling is a separate cream cheese layer made with sugar, egg, vanilla, and salt.
The contributor’s note makes the recipe even more interesting: she says her father’s mother made it, then her mother picked up the recipe and made a few additions. It eventually became a must-have at family gatherings.
Elsah Landing Mystery Pecan Pie
Ingredients
- 1 c. flour crust
- ½ tsp. salt crust
- ⅓ c. shortening crust
- 3 to 4 Tbsp. water crust
- 8 oz. cream cheese softened
- ½ c. sugar cream cheese layer
- 1 egg cream cheese layer
- 1 tsp. vanilla cream cheese layer
- ½ tsp. salt cream cheese layer
- 3 eggs pecan layer
- ¼ c. sugar pecan layer
- 1 c. light or dark Karo syrup pecan layer
- 1 tsp. vanilla pecan layer
- ¼ tsp. salt pecan layer
- 1¼ c. chopped pecans pecan layer
Instructions
- Preheat oven to 375°. Mix flour, ½ teaspoon of salt, ⅓ cup of shortening, and water. Roll out for a pie crust and line pie plate.
- Mix together cream cheese, ½ cup of sugar, 1 egg, vanilla, and ½ teaspoon of salt in a small bowl until thick and creamy. In another bowl, beat 3 eggs just until blended. Add ¼ cup of sugar, 1 cup of syrup, 1 teaspoon of vanilla, and ¼ teaspoon of salt. Spread the cream cheese mixture in the bottom of pastry lined pan. Sprinkle with pecans and gently pour corn syrup mixture over nuts. Bake at 375° until center is firm to the touch. Bake for about 35 to 40 minutes. Serves 6 to 8. Very rich.
Notes
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