PIE RECIPES: Mystery Pecan Pie . . . Raisin Pie

Mystery Pecan Pie

CRUST:

1 Pillsbury refrigerated pie crust

CREAM CHEESE LAYER::

1 8-ounces package cream cheese, softened

Zc cup sugar

¼ teaspoon salt

1 teaspoon vanilla

1 egg

PECAN LAYER:

3 eggs

¼ cup sugar

1 cup corn syrup

1 teaspoon vanilla

1¼ cups chopped pecans

Heat oven to 375 degrees. Place pie crust in 9-inch glass baking dish as directed on box for one-crust filled pie.

In a small bowl, beat cream cheese layer ingredients with an electric mixer on low speed until well blended and smooth. Set aside.

In another bowl, beat 3 eggs with electric mixer on medium speed. Add remaining pecan layer ingredients, except pecans. Beat until well blended.

Spread cream cheese mixture in crust-lined pie plate. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover crust edge with 2- to 3-inch wide strips of foil to prevent browning; remove foil during last 15 minutes of bake time.

Bake 35 to 45 minutes or until center is set. Cool completely, about two hours, before serving. Cover and refrigerate remaining pie.

Yield: Serves 8.

Approximate nutritional analysis per serving: 570 calories, 64 grams carbohydrates, 32 grams fat (11 saturated), 140 milligrams cholesterol, 330 milligrams sodium, 1 gram fiber.

Raisin Pie

2 cups raisins

2 cups milk

2 tablespoons flour

2 tablespoons cornstarch

1½ cups sugar

4 eggs, separated

10-inch pie shell, baked

½ teaspoon vanilla

¼ teaspoon cream of tartar

In a saucepan with a small amount of water, heat raisins until they plump. Drain, and set aside to cool.

In another saucepan, mix milk, flour, cornstarch, sugar and egg yolks. Cook over medium heat until thick and creamy. Fold in raisins. Pour into baked pie shell.

In a bowl, beat egg whites with vanilla and cream of tartar until stiff peaks form. Spread over raisin filling, and bake in a 350-degree oven for 10 to 15 minutes to brown the peaks.

Tags: pie recipes, features, food, recipesnorthland, agriculture, recipes