A combination of Gooey Butter Cake and Pecan Pie.
|4 ozs.||Cream Cheese, half a brick|
|2&1/2||Eggs, consumed, divided usage|
|3/4 tsp.||Vanilla, divided usage|
|3/4 cup||Dark Corn Syrup|
|1/2 lb.||Powdered Sugar, slightly more than 1& 3/4 cups|
|1||Perfect Pie Crust - No Top|
|1 cup||Pecan Halves|
Set out the Cream Cheese to soften at room temperature.
Melt the Butter and set aside. Mix the Sugar, Flour and Salt together in a measuring cup and set aside.
Beat 2 of the Eggs in a one cup measuring cup then transfer 3/4 of the beaten egg to a one quart or larger bowl, discarding the other 1/4 of the beaten egg. Blend in the butter, sugar, flour, salt, 1/4 teaspoon of the Vanilla and the Dark Corn Syrup. Set aside.
In a one quart or larger bowl, cream together the cream cheese, the other 1 Egg, the remaining 1/2 teaspoon of the Vanilla and the Powdered Sugar. Set aside.
Preheat an oven to 425°F.
Prepare the Perfect Pie Crust - No Top. Sprinkle the Pecan Halves evenly over the bottom of the unbaked 9 inch pie shell. Gently pour the syrup mixture over the pecans. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake an additional 5 minutes.
Remove it from the oven and slowly and gently pour the cream cheese mixture in ribbons as it falls from the bowl evenly over the Syrup mixture. Return it to the oven and bake for 35 minutes more or until golden brown and set, i.e., a clean knife inserted into the center comes out clean.
Serve warm or cooled.
Gooey Butter Cake - A rich Butter Cake like Grandma use to buy from the German bakery.
Pecan Pie - Old fashion pecan pie made the Southern way.
Yield: 1 9" pie
Nutrition Facts per Serving:
28g Fat (42.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
4 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.