Pecan pie with a creamy layer of cream cheese to boot! If pecan pie has been too sweet for your taste, give this a try; the cream cheese helps cut the sweetness as well as contributing to a creamier texture.

Mystery Pecan Pie

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening
4 tablespoons water
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups chopped pecans
3 large eggs
1/4 cup granulated sugar
1 cup light corn syrup
1 teaspoon vanilla extract

1. For the Crust: In a bowl combine flour and salt, cut in shortening until crumbly. Add up to 4 tablespoons water gradually, mixing until just moistened. Roll the dough on a floured surface, then fit into a 9-inch pie plate; flute the edge.
2. For the filling: Beat in a bowl softened cream cheese until creamy, beat in 1/3 cup sugar, 1 egg, 1 teaspoon vanilla, and salt. Spread in the pie shell. Sprinkle pecans on top.
3. In another bowl beat until well blended 3 eggs, 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla. Pour over the pecans.
4. Bake at 375°F (190°C) for 35 minutes, or until the center is set. Cool on a wire rack.

Makes 8 servings.