Friday, July 15, 2011

LEMON PECAN PIE WITH CREAM CHEESE PASTRY

CREAM CHEESE PASTRY:
1 block (3-oz) cream cheese, softened
1/2 cup butter, softened
1/4 tsp vanilla extract
1 cup all-purpose flour

Blend the cream cheese, butter, and vanilla together. Work in the flour to form a dough. Chill until dough is easy to handle. Remove from refrigerator and press into a 9-inch pie plate to form crust. Trim and flute the edge.

Preheat oven to 350 degrees.

FILLING:
3 eggs
1 cup light brown sugar
pinch of salt
1 cup white corn syrup
1/3 cup butter, melted
1 tsp vanilla extract
1 tbsp lemon extract
1 tsp butter flavoring
1 heaping cup of pecan halves

Slightly beat eggs in medium-size bowl. Blend in the sugar, salt, corn syrup, and butter. Add the vanilla, lemon extract, and butter flavoring. Arrange the pecans on the bottom of the pie crust. Slowly pour the filling over the pecans. Bake at 350 degrees for 50 to 60 minutes until the center of the pie is almost set but still slightly soft. Do not overbake as the filling will continue to set as it cools. Allow to cool on a wire rack for at least an hour before cutting to serve.

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