Recipe for cooking creole pecan pie

Desserts to Go with Coffee and Tea :: Nut Pies

Creole Pecan Pie

1 (9-in.) pie shell
1 lrg. egg yolk
6 1/2 oz. softened cream cheese
1/4 c. sugar
3 tsp. vanilla extract or flavoring
1/4 c. firmly packed dark brown sugar
1/2 c. corn syrup
3 lrg. eggs, lightly beaten
1 1/2 c. coarsely chopped pecans

Bake the pie shell in a preheated 350 degrees F oven for 15 mins., then allow to cool.

Combine the egg yolk, cream cheese, white sugar and half the vanilla extract or flavoring and spread evenly over the bottom of the pie shell.

Over med. heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla extract or flavoring and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees F for 55 to 60 mins., then remove and allow to cool. Freeze for at least 3 hours before cutting.

Serve with Chantilly Cream.

Chantilly Cream
8 oz. heavy whipping cream
1 c. sugar
1 tsp. vanilla extract or flavoring
3 Tbsp. sour cream

Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.