Bring on the Pecans

We are moments away from the autumnal equinox and although it is still hot and humid in Florida, the craving for all things pumpkin spice and pecan is strong. I am not quite ready to jump into my plethora of pumpkin recipes (give me a few weeks), but I have already gone nutty for pecan pie.

Well, not just any pecan pie. I have more than a handful of recipes I plan on trying over the next few months, but I could not wait to try my own version of Paula Deen’s Mystery Pecan Pie. What’s the big mystery, you ask? Cream cheese! I do love me some cream cheese. Cream cheese makes everything better.

But I have to point out the lack of butter in this recipe. Wha-hat? No, BUTTAH? I know, right? A Paula Deen recipe without butter. She must be losing it. I almost lost it, but then I remembered that there was a whole stick of butter in my pie pastry (yes, in just the bottom crust), so I felt a whole lot butter, er, I mean better. Phew! But just the idea that there is a Paula Deen recipe that doesn’t call for even a bit of butter is baffling, don’t you think?

Anyway, I’ve adapted her recipe to take it to my level of awesome. Trust me. My pastry was already prepared, so this was super easy to assemble. I made it the day before the FSU-Oklahoma Tailgate party and it was a winner, unlike the FSU Seminoles. Oh, well. At least my USF Bulls beat the crap out of the other Tallahassee school, FAMU. Woohoo!

I’d make this pie again, for sure. I may try to leave out the dreaded light corn syrup next time. We’ll see. It’s all about experimentation on My Piary.

Magical Mystery Pecan Pie

1 9″ deep dish pie pastry, unbaked
1 8 oz. package cream cheese, room temperature
1 egg
1/3 cup powdered sugar
1 tsp. vanilla
¼ tsp. salt
¼ tsp. nutmeg
1¼ cups chopped pecans

3 eggs, beaten
½ cup light corn syrup
½ cup light brown sugar
1 tsp. vanilla

Use a hand-mixer to blend together cream cheese, 1 egg, powdered sugar, vanilla, salt, and nutmeg until smooth. Spread into bottom of unbaked pie pastry and top with chopped pecans.

Mix all topping ingredients together and pour on top of pecans. Bake at 350° for 40-45 minutes, or until crust is golden and top of pie is puffy.

Cool on wire rack. Can be served at room temperature or refrigerated overnight.

Look at pretty pictures now? Yes, please!

Always assemble your ingredients before cracking the first egg; you don't want to forget anything

I prefer chopping nuts by hand, but you can use a mini food processor or nut-chopper, if you wish

Ah, the magical mystery part of the pie tour. Mmm.... Cream cheese!

All of my pies are baked with love. It's the love that makes it awesome!

Look at the pretty pecans! Yeah, don't bother doing this, mkay? Why? Well....

That's why. Yeah, I forgot about pouring on the topping and making a pecan mess

It comes out of the oven looking awfully pretty, though, and darn tasty!


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9 thoughts on “Bring on the Pecans

  1. Mina September 20, 2011 at 1:40 pm Reply

    That looks amazing. Kalista has some pumpkins she grew! I told her she needs to give you some so you two can collaborate on some pumpkin magic.

    • Miss Petunia September 20, 2011 at 1:45 pm Reply

      Oooh, yes!! I want to make a cream cheese pumpkin pie with a praline topping.

  2. the Jilb September 20, 2011 at 2:11 pm Reply

    This looks really yummy! Thanks for sharing!

  3. bloomeveryday September 20, 2011 at 3:06 pm Reply

    I love this, would be a perfect Fall dessert!

  4. majq September 21, 2011 at 8:42 am Reply

    This looks like the best pie yet. I might try to make just the filling.

    • Miss Petunia September 21, 2011 at 8:45 am Reply

      You could totally get away with just the filling. So tasty! It’s very cheesecake-like.

  5. kristin October 3, 2011 at 9:50 am Reply

    oh my yes!!!! so thankful you mentioned your blog on my photo today. added it right to my blogroll.

  6. Buttercup’s Bourbon Pecan Pie « mypiary November 19, 2011 at 12:56 pm Reply

    […] am nuts about pecans, as proven by my Magical Mystery Pecan Pie and Praline Pecan Pumpkin Pie, so it was only natural that I would whip up another nutty pie before […]

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