This week we have a vintage pie recipe from the 1964 Pillsbury Bake-Off Cookbook, Mystery Pecan Pie. Actually, the pie boasts two mysteries. One involves a secret ingredient that you wouldn’t expect to find in a pecan pie– none other than my son’s favorite: a cheesecake layer! The second mystery is that the pie is one of those magical concoctions where the ingredients are placed into the pan in a certain order, and during the cooking process the order does a presto chango, resulting in utter deliciousness.
The cheesecake layer goes in first, then the pecans, then the syrup. When the pie comes out of the oven, the syrup is on the bottom and the cheesecake in the middle! My mouth is watering just telling you about it.
With Thanksgiving coming up next week, I am going to try this pie out on my family. I’ll let you know their verdict.
- 1 pkg. (8oz) cream cheese
- ⅓ c. plus ¼ c. sugar
- ¼ tsp salt
- 2 tsp vanilla
- 4 eggs
- 1¼ c. chopped pecans
- 1 c. light corn syrup
- 1 deep dish 9 or 10 inch pie shell
- Combine cream cheese, ⅓ cup sugar, salt, 1 tsp vanilla, and 1 egg. Spread into pie shell.
- Sprinkle pecans over cheese layer.
- Combine remaining eggs, sugar, vanilla and syrup; pour over pecans.
- Bake at 375 degrees for 35-40 mins, until center is set.
Mystery Pecan Pie and other taste tickling vintage recipes can be found at this fabulous site, The Mid-Century Menu:
Mmm. Sounds yummy. I am such a disaster in the kitchen, but this does sound ooooh-so-delicious, especially for Thanksgiving. Weird about the syrup, but I like the idea of it ending on the bottom. And a cheesecake layer? That’s just sinful, LOL!
It’s interesting how the concoction performs the ole switcheroo. If we try it at Thanksgiving, I’ll let you know how it was! Thanks so much for stopping by.
Thanks for sharing!