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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a luscious variation on the classic pecan pie,a richly satisfying cross between a pie and a cheesecake.Developed by Leon Soniat, a New Orleans native, cooking teacher and cookbook author. Originally from an October 1980 issue of Bon Apetit magazine that featured Creole Cooking at the Source . Ingredients:
1 (9 inch) pastry for single-crust pie |
16 ounces cream cheese, room temperature |
1/4 cup sugar |
1 egg |
2 teaspoons vanilla |
3 eggs |
3/4 cup light corn syrup |
2 tablespoons sugar |
1 teaspoon vanilla |
3 ounces pecans, lightly toasted and finely chopped |
Directions:
1. Preheat oven to 375 degrees.
2. Line pie crust with parchment paper, fill with dried beans or pie weights and bake for 10 minutes.
3. Combine cream cheese, 1/4 cup sugar, egg, and 2 teaspoons vanilla in mixing bowl and beat until smooth.
4. In another bowl beat eggs,corn syrup, sugar and vanilla until well mixed.
5. Pour cream cheese mixture into pie crust, spreading evenly.
6. Sprinkle with pecans.
7. Stir corn syrup mixture again and carefully pour through fork tines over pecans (this technique will keep pecans from shifting).
8. Bake until set, about 40 to 45 minutes.
9. Serve chilled.
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