This recipe was given to me by my friend, Arthur Richard, one of the first people I met in New Orleans. He was not necessarily a cook or baker, but he was so proud that he could produce this for potlucks and friends’ dinners.
ARTHUR’S CREAM CHEESE & PECAN PIE
Preheat Oven: 375° Baking Time: 40-45 Minutes Serves: 8
INGREDIENTS:
BOWL 1:
1 Unbaked Deep Dish 9” Pie Shell (if frozen, defrost)
1 8 Oz. Pkg. Cream Cheese (brought to room temperature)
1 Egg
4 Tbsp. Sugar
1 Tsp. Vanilla
3/4 Cup Pecan Pieces
BOWL 2:
3 Eggs
2 Tbsp. Sugar
1 Tsp. Vanilla
3/4 Cup Syrup (Karo)
DIRECTIONS:
Use the bottom rack of the oven. Cream the mixture in Bowl 1 (leave no lumps). Pour Bowl 1 into the pie shell and spread evenly. Top with pecan pieces, spread evenly over the top. Press down gently.
Beat ingredients of Bowl 2 with a fork (do not over beat but mix well). Make sure the sugar is completely dissolved. Pour over the top of Bowl 1. Bake for about 40-45 minutes or until firm. (Check at 40 minutes.)
