Mystery Pecan Pie

The Record’s “Recipe of the Week”:
Mystery Pecan Pie by Judy McClain

CREAM CHEESE MIXTURE:
8 oz. pkg. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
1-1/4 cups chopped pecans

FILLING:
3 eggs
1/4 cup sugar
1 cup light or dark corn syrup
1 tsp. vanilla

9” unbaked pie shell

For the cream cheese mixture: In a small mixing bowl, combine the cream cheese, 1/3 cup sugar, 1 egg, vanilla and salt. Beat until thick and creamy. Pour into unbaked pie shell. Sprinkle with the chopped pecans. Set aside.

For the filling: Beat the three eggs until well blended. Add 1/4 cup sugar, corn syrup and vanilla. Blend well and pour gently over the pecans.

Bake at 375° for 35-40 minutes or until center is firm to the touch.