Pecan Pie for Thanksgiving

Once again, I used one of Paula's recipes...love her....this is her Mystery Pecan Pie - it has a layer of cream cheese filling and BOY is it delicious.

Ingredients

Topping:

• 3 eggs
• 1/4 cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract

Pie:

• 1 (8-ounce) package cream cheese, room temperature
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg
• 1 un-baked deep-dish (9-inch) pie shell
• 1 1/4 cups chopped pecans

Directions

Preheat oven to 350 degrees F.

Combine all topping ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

I also made a traditional pecan pie...for this one, I used the same recipe that my Great-Grandma used. Her neighbor had a pecan tree that leaned over the fence into her yard. She would ask me to gather the pecans and then help her shell them. This is definitely one of my very favorite holiday desserts.