After loosing my home in the April 27th tornado in Cullman, AL. I found a couple of handwritten recipes inside a highschool annual. I used to work with Maveline Higdon, she was a fantastic cook, this is her recipe. We worked together in the 80's nursing. She always brought the best dishes to our get togethers. A fantastic lady. Dedicated to you Maveline, my beautiful, precious friend, great co worker and a fantastic cook.
FOR CRUST: Mix GC Crumbs, butter, and pecan pieces in small bowl. Press firmly into pie plate. Take 1 egg and beat with fork, egg wash GC crust and bake 5 minutes in a preheated 375 degree oven. Remove and cool at room temperature 20 minutes. Place crust in refrigerate and chill 30 minutes before filling with cr cheese filling.
PIE FILLING: Beat Cream Cheese until fluffy, add sugar and TOASTED Pecan pieces, spoon into GC Crust.
Bake at 325 degrees F. 20 minutes. Remove from oven. Have Sour Cream and vanilla mixed in small bowl; pour over top of pie, return to oven and bake 10 more minutes, remove from oven. Place TOASTED PECAN HALVES on top and Chill for 3 hours before serving.