Merry Christmas friends and readers! Today we had our traditional chicken tamales for dinner and our favorite pecan pie for dessert. In the past I shared with you how I made my tamales (see that post here), so this time I’d like to share our favorite cheesecake pecan pie recipe.
It’s wonderful because we get the best of both worlds (cheesecake and pecan pie). This pie is also known as mystery pie as the ingredients mysteriously layer and trade places during the baking process. It is also very easy to make as you simply mix one set of ingredients, pour, then mix the other set of ingredients and pour. It’s as easy as, well, pie!!!
1 flaky pie shell (frozen or from scratch)
Pie filling ingredients:
1 8oz pack of cream cheese
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
2/3 cup light karo syrup
1 tsp vanilla
1/4 cup sugar
Preheat oven to 350 degrees.
Start by blending filling ingredients until smooth. Pour into pie shell.
Add pecans (in a layer, designed, chopped, halves, whatever you fancy) on top of filling.
Next blend topping ingredients until smooth. Pour on top of pecans.
Now bake in the oven at 350 for 45 minutes.
At the end of the baking time set the pie out to cook until ready to serve or cook enough to refrigerate. That’s it.
Now cooking the tamales was more consuming but I prepped them the night before so today I simply steamed them and it was a breeze. I highly recommend trying it.
Thank you for reading. Merry Christmas 🎄