I made this mysterious pecan and cream cheese layered pie last week and I can tell you -- unequivocally -- that it's the best dessert I've ever made. No mystery at all.
I really don't have that much of a sweet tooth; it's cheesy, salty things I go for. (And pasta.)
And, anyhow, I don't bake sweet things at home all that often, because Mr. Rosemary and I try to guard our waistlines. If I make a whole cake or pie, we'll either waste it or eat more than we
And while I'm a I'm a big fan of cheesecake (just about any cheesecake), and my chocolate chip pie, even my "TV pie" and the "no bake" chocolate chip cookie dough bars, I can easily turn down a dessert, especially while eating out.
This one, however, I found irresistible.
Especially irresistible to me is the fact that I've finally made the kind of pie crust I've always wanted to -- flaky, tender, as good as the filling itself. For this, I have to thank J. Kenji Lopez-Alt and Serious Eats.
Making a good crust has always eluded me. I've only made passable pie crusts, usually depending on graham cracker crusts or Pillsbury. But after studying -- and practicing a bit -- I finally have a good crust down.
My thanks goes, too, to MaryMcClain, who won the 1964 Pillsbury Bake Off with this recipe in 1964. Fifty years later, still absolutely a winner.
Bake-Off® Contest 16, 1964
North Little Rock, Arkansas
Pastry for one crust pie
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.