MAVELINE HIGDON'S CREAM CHEESE PECAN PIE

Jewel Hall

By
@0124

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.


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Comments:

Serves:

10

Prep:

30 Min

Cook:

30 Min

Ingredients

PIE CRUST

1 1/2 c
graham crackers, crushed
1 stick
butter, softened
1/3 c
chopped pecan pieces

PIE FILLING

1 1/2 pkg
8 oz cream cheese @ room temperature
1 c
sugar
3/4 c
toasted pecan peices
2 Tbsp
sugar
1 (8 oz) pkg
sour cream
2 tsp
vanilla extract
toasted pecan halves on top

TAKE ONE EGG AND BEAT WELL, TAKE BRUSH AND BRUSH OVER GC CRUST. DIRECTIONS FOLLOW.

Directions Step-By-Step

1
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.
2
PIE FILLING: Beat Cream Cheese until fluffy, add sugar and TOASTED Pecan pieces, spoon into GC Crust.
3
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.

About this Recipe

Course/Dish: Pies