Mystery Pecan Pie Recipes

Steps:

• Heat oven to 375 degrees F.
• In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg; beat at medium speed until well blended.
• Spread in bottom of prepared pie crust.
• Sprinkle with pecans.
• In small bowl, combine all topping ingredients; beat on medium speed just until blended.
• Gently pour topping over pecans.
• Bake 35 to 40 minutes or until center is firm to touch.
• Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F.
• Topping: Combine all ingredients in a medium bowl.
• Set aside.
• Filling: In a med bowl, mix cream cheese, sugar, salt, vanilla and egg until combined.
• Pour into pie shell top with chopped pecans.
• Pour topping over pecans.
• Bake for 45 minute serve warm or at room temperature.

Steps:

• 1. Combine all topping ingredients and mix with handmixer to blend. In bowl, mix all pie ingredients except nuts. Beat until blended. In Pie shell: Pour pie ingredients in pie shell. Then set the pecans on that layer. Cover nuts with topping mixture. Bake in pre-heated 350 oven for 45 minutes. Check doneness before removing from oven as each oven is different. Serve warm or room temp.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
• In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.
• Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit.

Steps:

• Unroll 1 piecrust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll or press crusts together. Fit into a 9-inch pieplate; fold edges under and crimp.
• Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.
• Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour filling over pecans.
• Bake at 350 for 50 to 55 minutes, or until set. Cool completely.