Mystery Pecan Pie


The Original "Viral" Foodie
Apparently the cream cheese layer rises from the bottom during baking, thus the mystery.

Mystery Pecan Pie


1 box Pillsbury® refrigerated pie crusts, softened as directed on box


1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans

1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2 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.

3 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.

4 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.

Mystery Pecan Pie Recipe from


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Re: ~ Mystery Pecan Pie ~

I'm not much of a Pecan Pie lover, but that does look interesting


The Original "Viral" Foodie
Re: ~ Mystery Pecan Pie ~

I love it. So much that I'm really glad we only have it once a year - except last year when we somehow skipped it, I guess due to the number of other desserts the girls made. FIL just gave us a couple of bags of freshly-shelled pecans too so this should be really good. What kinds do you like?