Mystery Pecan Pie

If pecan pie is too sweet for your taste, give this version a try; the cream cheese helps cut the sweetness as well as contribute to a creamier texture.

Recipe Ingredients:

Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
4 tablespoons water, as needed

Filling:
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups chopped pecans
3 large eggs
1/4 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract

Cooking Directions:

1. For Crust: In a bowl combine flour and salt, cut in shortening until crumbly. Add up to 4 tablespoons water gradually, mixing until just moistened. Roll the dough on a floured surface, then fit into a 9-inch pie plate; flute the edge.
2. For Filling: Beat in a bowl softened cream cheese until creamy, beat in 1/3 cup sugar, 1 egg, 1 teaspoon vanilla, and salt. Spread in the pie shell. Sprinkle pecans on top.
3. In another bowl beat until well blended 3 eggs, 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla. Pour over the pecans.
4. Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the center is set. Cool on a wire rack.

Makes 8 servings.