I’m feel like a bad southerner when I confess I don’t really care for pecan pie – you know, the one from the recipe on the back of the Karo Syrup bottle? It is just too darn sweet for my taste.
I’ve added a bittersweet ganache to the bottom of the pie shell in the past but that still isn’t enough to get me to the second piece of pie. This year, I went to Earl Peyroux for his recipe for a pecan and cream cheese pie that he got from Leon and June Soniat, who published La Bouche Creole.
This recipe really does reduce the cloying sweetness and it is one of those magic pies where the two fillings switch places during baking.
Pecan and Cream Cheese Pie
8 ounce cream cheese
4 eggs, divided
6 tablespoon sugar, divided
2 teaspoon vanilla, divided
3/4 cup Karo corn syrup
1/2 cup pecans, chopped
1 pie crust, 9 inch
extra whole pecans for decoration
In one bowl, blend together the cream cheese, 1 egg, 4 tablespoons sugar and 1 teaspoon of vanilla.
In another bowl, blend together the corn syrup, 1 teaspoon vanilla, 3 eggs, and 2 tablespoons sugar.
Line a nine inch pie pan with the pie shell.
Pour the cream cheese mixture into the pie shell. Cover with the chopped pecans. Pour the corn syrup mixture over the pecans. Drop a few of the whole pecans on the top to make it pretty.
Place in a 375 degree F oven for forty-five minutes. Remove from oven and cool.