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Mystery Pecan Pie

Mystic Rose

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Mystery Pecan Pie


This pie is aptly named mystery. The ingredients are layered with the Karo syrup layer going on last. Amazingly it ends up on the bottom without mixing into the cream cheese layer. Please use Philly cream cheese, real vanilla extract and a glass pie plate for best results.


1 refrigerated piecrust or your own

1 (8-ounce) package cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla, divided

1/4 teaspoon salt

1 cup chopped pecans

1 cup dark corn syrup (Karo)



Unfold piecrust.. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp. Glass plate is best.


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, remaining eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans.


Bake at 350° for 50 to 55 minutes or until set. Refrigerate after fully cooled.




From The OD Cookbook.

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