Cream cheese pecan pie I just made

[Iuvenalis]

Just tried the pie I made for my wife, I kinda squished a few recipes together to put three things I like in a pie into one...we are really enjoying it, thought I'd share.

The most expensive thing here was the pecans. I'm trying this again with macadamians if I can find them unsalted (which will be silly expensive!)

Anyway, here goes:

- 8 oz cream cheese
-4 eggs
-1/3c sugar
-1/4 teaspoon salt
-2 teaspoons vanilla
-2-3 tablespoons of lemon juice
-a pie shell (or make one)
-1 1/4 c pecans (chop 'em up, but not fine!)
-1c light corn syrup ('light' as in 'not dark' not the 'lite' as in low calorie)
-1 cup brown sugar

Beat the heck out of the cream cheese, 1 of the eggs, the sugar, salt and *1* teaspoon of the vanilla (for now) and the lemon juice. If you have an electric mixer this is good, because you're shooting for fluffy here.

Once you have it fluffy, spread it on the bottom your pie crust (in a 9" pie glass of course). You don't need to spread it up on the sides, this is a lower layer. I use glass 'pans' because the crust seems to burn less often that way. If you don't have that issue, use whatever you want.

Sprinkle the chopped pecans on top of this, the pie shell will be about half-ish full...

Beat the remaining 3 eggs until they too are fluffy. Add the corn syrup, the other vanilla teaspoon and the brown sugar and blend them. Pour this into the pie shell, on top.

Bake at 375 for 45 minutes and not a minute more. The pecans will have risen to the top (you pecan pie makers out there will be completely unsurprised at this).

Eat it.

[piabee]

I'm trying this again with macadamians if I can find them unsalted

Rinsing the salt off seems to work fine.

[Iuvenalis]

I'm trying this again with macadamians if I can find them unsalted

Rinsing the salt off seems to work fine.

I've done that in the past actually to make a mac' pie (essentially a pecan pie but with macs) and I washed them several times, but nonetheless there was a salt flavor.

They don't just sprinkle salt on nuts at the packers I understand, they put them in a brine solution, which apparently would penetrate deeper than the surface.