Layered Pecan Pie

old family recipe

Welcome back to my Devos and Dumplings tried and true recipes. After five years of sharing various dishes, desserts, etc. I’ve had to become a bit creative to find new ones. While packing for our recent move, I discovered a stack of old recipes I had gathered over the years but hadn’t organized into a book. I decided it would be fun to share them with you.

Layered Pecan Pie    layered pecan pie

  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup sugar
  • ¼ tsp. Salt
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 9-inch unbaked pastry shell
  • 1 ¼ cups chopped pecans
  • 3 eggs
  • 1 cup light corn syrup
  • ¼ cup sugar, 1 tsp. Vanilla extract

1.  Combine the first 3 ingredients; beat until smooth.

2.  Add 1 egg and 1 tsp. vanilla, beating until combined.

3.  Spoon into pastry shell. Sprinkle with pecans.

4.  Combine 3 eggs, corn syrup, ¼ cup sugar and 1 tsp. vanilla. Beat well and pour over pecans.

5.  Bake at 375 degrees for 35 to 40 minutes, or until set.

Yield: one 9-inch pie

Mrs. Earl L. Faulkenberry                                                                                                                 Lancaster, SC                                                                                                                                                 Southern Living, Dec. 1983

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Comments
2 Responses to “Layered Pecan Pie”
  1. Harriett Salley says:

    So glad you are back on line! Going to store to get what I need now! Having just returned from a cruise
    this is the thing I least need but it sounds to good to pass up!

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