Wednesday, March 3, 2010

Pecan Pie - The "Sink Hole" Pie Recipe

Remember the sinkhole pie I blogged about for our "Cook-N-Critique" night? Ok, the real name is Mystery Pecan Pie, and I'm sure yours will be better, but I thought I'd share the recipe with you!

Mystery Pecan Pie

1 (15 ounce) package refrigerated piecrusts (I used Pillsbury)
1 (8 oz) pkg cream cheese, softened
4 large eggs
3/4 cup sugar divided
2 tsp vanilla extract, divided
1/4 tsp. salt
1 cup choppeed pecans
1 cup light corn syrup
2 tablespoons butter, melted

Unroll 1 piecrust, and place on a lightly floured surface; lightly brush top of crust with water.

Unroll the remaining crust and gently roll or press crusts together. Fit into a 9 inch pieplate; fold edges under and crimp.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with the chopped pecans.

Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp. vanilla. Pour filling over pecans.

Bake at 350 degrees for 50-55 minutes or until set. Cool completely.

Yields: 8 servings.



  1. That sounds intetesting but I am not a huge pecan pie fan, but would try it just cause its different.

  2. YUM. Thanks for sharing it--my husband is going to love you forever :)