maveline higdon's cream cheese pecan pie
(3 ratings)
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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(3 ratings)
yield
10 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For maveline higdon's cream cheese pecan pie
- PIE CRUST
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1 1/2 cgraham crackers, crushed
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1 stickbutter, softened
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1/3 cchopped pecan pieces
- PIE FILLING
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1 1/2 pkg8 oz cream cheese @ room temperature
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1 csugar
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3/4 ctoasted pecan peices
-
2 Tbspsugar
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1 (8 oz) pkgsour cream
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2 tspvanilla extract
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toasted pecan halves on top
- TAKE ONE EGG AND BEAT WELL, TAKE BRUSH AND BRUSH OVER GC CRUST. DIRECTIONS FOLLOW.
How To Make maveline higdon's cream cheese pecan pie
-
1FOR 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.
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2PIE FILLING: Beat Cream Cheese until fluffy, add sugar and TOASTED Pecan pieces, spoon into GC Crust.
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3Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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