top of page

Layered Pecan Pie

Prep Time:

Cook Time:

Serves:

Level:

About the Recipe

Anita Johnson
1st Place, 1990 Pecan Food Show

Ingredients

Layered Pecan Pie

  • 1 (8 oz) package cream cheese, softened

  • 1/3 cup sugar

  • 1/4 teaspoon salt

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 9 inch unbaked pastry shell

  • 1 1/4 cups chopped pecans

  • 3 eggs

  • 1 cup light corn syrup

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract

 

Combine first 3 ingredients; beat until smooth. Add egg and vanilla, beat until combined. Spoon into pastry shell. Sprinkle with pecans. Combine 3 eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla and beat well. Pour over pecans. bake at 375 degrees for 35-40 minutes.

Preparation

Pastry Shell

  • 3 cups flour

  • 1 cup shortening

  • 6 tablespoons water

  • 1 teaspoon salt

  • 1 teaspoon white vinegar

 

Mix flour, salt, and shortening together (until like course corn meal). Add water, egg and vinegar to flour mixture and work into a soft ball. Roll out for pie. Makes 3 shells.

bottom of page