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
1/3 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!