"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Layered Pecan Pie Recipe

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This recipe for Layered Pecan Pie, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Pace
Added: Thursday, February 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Unbaked pie shell - 9-inch Deep dish pan or use 2 regular 9-inch pans.



#1 MIXTURE

1 8oz pkg. cream cheese softened
3/4 c. sugar
1/4 tsp. salt
1 egg
1 tsp. vanilla



#2 MIXTURE

1 1/4 c. chopped pecans
1 c. light Karo syrup
1 tsp. vanilla
1/4 c. sugar
3 eggs, beaten

Directions:
Directions:
Cream the first (#1) ingredients. Beat until fluffy. Pour into 9" unbaked pie shell.
Beat ingredients for mixture #2 except the pecans. Sprinkle nuts on the mixture #1.
Pour mixture #2 over nuts and sprinkle remaining nuts on top. Bake @ 375 for 35-40 minutes. Until knife inserted in comes out clean.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Use a deep dish pie pan or divide and make two pies. This is real rich and wonderful with a dolop of whip cream.

 

 

 

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