The recipe
A Layered Pecan Pie With a Family Mystery Inside
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.
Why it matters
Why This One Is Worth Bringing Back
Elsah Landing Mystery Pecan Pie is worth bringing back because it has both a distinctive construction and a documented family history. The cream cheese layer is spread into the crust first, followed by pecans and then the corn-syrup mixture.
Mary Thompson says the recipe came through her father’s mother and was later adapted by her own mother. She specifically mentions cherries as one of those additions and says the pie became a must-have at family gatherings.
There is one important source-fidelity wrinkle: cherries are mentioned in the contributor note, but they do not appear in the printed ingredient list or method. Rather than inventing an amount or silently adding them, the preserved recipe keeps the printed instructions intact and flags the discrepancy.
If pecan pie is what brought you here, compare this version with Southern Pecan Pie and the coconut-and-pecan German Chocolate Pie. Both are also preserved from 75 Years of Caring and Sharing.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Build the layers in order
The source tells you to spread the cream cheese mixture into the pastry first, sprinkle on the pecans, and then gently pour the corn-syrup mixture over the nuts.
Watch the center, not just the clock
The recipe gives 35–40 minutes at 375°F, but also says the center should be firm to the touch.
Expect a very rich pie
The source itself ends with “Very rich.” Small slices make sense for a dessert with cream cheese, pecans, and corn syrup.
Do not add cherries without labeling the change
The contributor note mentions cherries as a family addition, but the printed recipe gives no quantity or method for them. Any cherry version should therefore be treated as an adaptation, not folded into the preserved recipe.
Recipe card
The Preserved Recipe
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
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
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Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
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