Recipes from Ronee: Arthur’s Cream Cheese and Pecan Pie

This recipe was given to me by my friend, Arthur Richard, one of the first people I met in New Orleans. He wasn’t necessarily a cook or a baker, but he was so proud to be able to produce this for potlucks and dinner parties with friends.

ARTHUR’S PECAN CREAM CHEESE PIE

Preheat the oven: 375° Cooking time: 40-45 minutes Servings: 8

INGREDIENTS:

BOWL 1:

1 unbaked 9-inch deep-dish pie crust (if frozen, thaw)

1 8 oz. Pkt. Cream cheese (brought to room temperature)

1 egg

4 tbsp. Sugar

1 C. Vanilla

3/4 cup pecan pieces

BOWL 2:

3 eggs

2 tbsp. Sugar

1 C. Vanilla

3/4 cup syrup (Karo)

DIRECTIONS:

Use the bottom rack of the oven. Cream the mixture in bowl 1 (do not leave any lumps). Pour bowl 1 into the pie shell and spread evenly. Garnish with pecan pieces, evenly distributed on top. Press gently.

Beat the ingredients of bowl 2 with a fork (do not overbeat but mix well). Make sure the sugar is completely dissolved. Pour over top of bowl 1. Bake for about 40 to 45 minutes or until firm. (Check at 40 minutes.)

source : https://folobooks.com/

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