Recipes from Cajun Country :: Cajun Desserts
1 (9-in.) pie shell
1 large egg yolk
6 1/2 oz. softened cream cheese
1/4 c. sugar
3 tsp. vanilla extract
1/4 c. dark brown sugar
1/2 c. corn syrup
3 large eggs, lightly beaten
1 1/2 (one and one-half) c. coarsely-chopped pecans
Bake the pie shell in a preheated 350 degrees fahrenheit oven for 15 mins., then allow to cool.
Combine the egg yolk, cream cheese, white sugar and half the vanilla and spread in an even way over the bottom of the pie shell. Over med. heat dissolve the brown sugar with the corn syrup, beaten eggs and remaining vanilla and stir in the pecans. Pour this mixture into the pie shell and bake at 350 degrees fahrenheit 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
3 Tbsp. sour cream
Place ingredients in a mixing bowl and beat until fluffy. Refrigerate until serving.
