Pecan Pie with Cream Cheese Pastry
rec.food.recipes/Cora Quinn/2000
Yield: 1 (9-inch) pie

1/2 cup butter or margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1 cup all-purpose flour
1 cup coarsely chopped pecans
3 large eggs, lightly beaten
1 cup dark corn syrup
1/2 cup butter, melted
1/4 cup sugar
1/8 tsp. salt
2 tsp. vanilla extract

Beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until soft and creamy. Add flour, and beat at low speed just until blended. Shape into a ball; chill 30 minutes.

Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and crimp.

Sprinkle pecans on bottom of pastry shell.

Combine eggs and remaining ingredients, stirring until blended. Pour into pastry shell.

Bake, uncovered, at 325F for 1 hour or until set. Cool on a wire rack.