Elsah Landing Mystery Pecan Pie
Preserved from 75 Years of Caring and Sharing, printed page 205.
Servings: 6 to 8 servings
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
Source note: Contributor says this is a recipe her dad's mother made. Her mother picked up on the recipe and made a few additions such as the cherries, and it has been a must-have at all family gatherings.
Source fidelity note: The printed source note mentions cherries as an addition, but cherries are not listed in the printed ingredient list or method. No amount has been added.