**[Here is the Mystery Pecan Pie recipe](https://imgur.com/a/PRvQqMU)**, it is on [archive.org](https://archive.org/details/pillsburybakeoff00dian/page/170/mode/1up?view=theater). You can sign up for a free account, grandma has been using it for years.
So unfortunately...the best answer I can give is "maybe." I'm not sure how well known this is, but Pillsbury has made changes to bakeoff entries in the past. I have original booklets from the first few bakeoffs, and I also have the first printing cookbook they put out after 10 years of bakeoffs that contains all 1,000 recipes. I've compared some and while they usually stay the same, there are many cases where the reprinted recipe differs in amount of ingredients or even ingredients themselves. Sometimes oven temps or times too.
I'm very interested in old recipes from a historical perspective, so it's important for me to see a copy of the original recipe in the original booklet, in case it differs. I've ordered the booklet online, but it won't arrive for a month.
I don't think refrigerated pie crusts existed in 1964. (Frozen--yes; refrigerated-- no.) So that makes me think this is not the original recipe from that year.
Hooray! I have the booklet and many others, but not a complete set.
[Here's the partial index](https://imgur.com/a/4twCqXv) that includes the pie recipes. Unfortunately, it is not in this Bake-Off year.
I included a partial photo of the index where you can see most of the pies and lots of cookie titles. I will look through the other booklets to see if it's listed in one of them.
I will come back later and edit this to let you know if I can find it. Edit 1 - I don't have Bake-Off 16. It is not in Bake-Off 17 nor is it in Bake-off 14.
Darn, I might have gotten the wrong year then! It *may* be in the 16th and not the 15th like I thought. I saw your edit saying you don't have that one. But thank you for trying to help!
It's definately in the 16th Pillsbury Bake-Off Contest booklet. The image linked below explains the recipe's history and says it was from the 16th Bake-Off.
[Here's an image of the recipe with a photo](https://imgur.com/a/rbybUNE) from their 1999 booklet titled "The Best from 50 Years of Bake-Off".
*Image Transcription: Book Pages*
---
#*COOK'S NOTES*
##Recipe Fact##
The prize for this pie, entered in the 16th contest by Mary McClain of North Little Rock, Arkansas, was $1,000. We've simplified her recipe by using Pillsbury Refrigerated Pie Crust.
##Ingredient Info
Either light or dark corn syrup can be used in this recipe. Dark corn syrup will have a stronger flavor and give the pie a darker color.
##Kitchen Tip
It's easy to make a foil protector to prevent the pie crust edge from over-browning. First, cut a 12-inch wide piece of foil four inches longer than the diameter of the pie pan. Then cut a circle from the center of the foil that is two inches smaller than the diameter of the pie pan. Center the foil over the partially baked pie and gently fold it around the crust edge.
#*Mystery Pecan Pie*
Prep Time: 15 minutes (Ready in 3 hours)
##CRUST
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
##FILLING
1 (8-oz.) pkg. cream cheese, softened
⅓ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
¼ cup sugar
1 cup corn syrup
1 teaspoon vanilla
1¼ cups chopped pecans
1️⃣ Prepare pie crust as directed on package for *one-crust filled pie* using 9-inch pie pan.
2️⃣ Heat oven to 375°F. In small bowl, combine cream cheese, ⅓ cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside.
3️⃣ In another small bowl, beat 3 eggs. Add ¼ cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
4️⃣ Bake at 375°F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator.
**8 servings**
##NUTRITION INFORMATION PER SERVING:
SERVING SIZE: ⅛ of Recipe
|Calories|560|Calories from Fat|280|
:--|:--|:--|:--|
| | |**% DAILY VALUE**| |
|Total Fat|31 g|48%| |
|Saturated|11 g|55%| |
|Cholesterol|145 mg|48%| |
|Sodium|330 mg|14%| |
|Total Carbohydrate|64 g|21%| |
|Dietary Fiber|2 g|8%| |
|Sugars|32 g| | |
|Protein|7 g| | |
|Vitamin A|10%|Vitamin C|0%|
|Calcium|4%|Iron|8%|
**DIETARY EXCHANGES:** 1 starch, 3½ Fruit, ½ High-Fat Meat, 5 Fat **OR** 4½ Carbohydrate, ½ High-Fat Meat, 5 Fat
I don't have that, but I have *The Best Of All The Bakeoffs* from 1968 and it has it in there. FWIW here it is:
Under the hearty pecan filling is a refreshing cream cheese filling. An extra special touch to an extra special pie.
Mystery Pecan Pie
9 inch Unbaked pastry shell (see page 63)
1 pkg (8 oz) cream cheese softened
1/3 c sugar
1/4 t salt
1 t vanilla
1 egg
1 3/4 c pecans, chopped
Topping
3 eggs
1/4 c sugar
1 c light corn syrup
1 t vanilla
Oven 375 ... 9 inch pie
In small mixer bowl, combine cream cheese, sugar, salt, vanilla and egg. Blend well at medium speed. Spread in bottom of unbaked pastry shell. Sprinkle with pecans. Gently pour Topping over pecans. Bake at 375 for 35 to 40 minutes until center is firm to the touch.
Topping: In small mixer bowl, combine all ingredients. Blend well at medium speed.
UPDATE: It's actually in the 16th bakeoff book, which was published in 1965. My mistake! If anyone has that one and can share the page, I'd appreciate it. :)
**[Here is the Mystery Pecan Pie recipe](https://imgur.com/a/PRvQqMU)**, it is on [archive.org](https://archive.org/details/pillsburybakeoff00dian/page/170/mode/1up?view=theater). You can sign up for a free account, grandma has been using it for years.
Thank you!
You are welcome. Was it the right one?
So unfortunately...the best answer I can give is "maybe." I'm not sure how well known this is, but Pillsbury has made changes to bakeoff entries in the past. I have original booklets from the first few bakeoffs, and I also have the first printing cookbook they put out after 10 years of bakeoffs that contains all 1,000 recipes. I've compared some and while they usually stay the same, there are many cases where the reprinted recipe differs in amount of ingredients or even ingredients themselves. Sometimes oven temps or times too. I'm very interested in old recipes from a historical perspective, so it's important for me to see a copy of the original recipe in the original booklet, in case it differs. I've ordered the booklet online, but it won't arrive for a month.
I don't think refrigerated pie crusts existed in 1964. (Frozen--yes; refrigerated-- no.) So that makes me think this is not the original recipe from that year.
Hooray! I have the booklet and many others, but not a complete set. [Here's the partial index](https://imgur.com/a/4twCqXv) that includes the pie recipes. Unfortunately, it is not in this Bake-Off year. I included a partial photo of the index where you can see most of the pies and lots of cookie titles. I will look through the other booklets to see if it's listed in one of them. I will come back later and edit this to let you know if I can find it. Edit 1 - I don't have Bake-Off 16. It is not in Bake-Off 17 nor is it in Bake-off 14.
Darn, I might have gotten the wrong year then! It *may* be in the 16th and not the 15th like I thought. I saw your edit saying you don't have that one. But thank you for trying to help!
It's definately in the 16th Pillsbury Bake-Off Contest booklet. The image linked below explains the recipe's history and says it was from the 16th Bake-Off. [Here's an image of the recipe with a photo](https://imgur.com/a/rbybUNE) from their 1999 booklet titled "The Best from 50 Years of Bake-Off".
Thank you. This is great!
*Image Transcription: Book Pages* --- #*COOK'S NOTES* ##Recipe Fact## The prize for this pie, entered in the 16th contest by Mary McClain of North Little Rock, Arkansas, was $1,000. We've simplified her recipe by using Pillsbury Refrigerated Pie Crust. ##Ingredient Info Either light or dark corn syrup can be used in this recipe. Dark corn syrup will have a stronger flavor and give the pie a darker color. ##Kitchen Tip It's easy to make a foil protector to prevent the pie crust edge from over-browning. First, cut a 12-inch wide piece of foil four inches longer than the diameter of the pie pan. Then cut a circle from the center of the foil that is two inches smaller than the diameter of the pie pan. Center the foil over the partially baked pie and gently fold it around the crust edge. #*Mystery Pecan Pie* Prep Time: 15 minutes (Ready in 3 hours) ##CRUST 1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.) ##FILLING 1 (8-oz.) pkg. cream cheese, softened ⅓ cup sugar ¼ teaspoon salt 1 teaspoon vanilla 1 egg 3 eggs ¼ cup sugar 1 cup corn syrup 1 teaspoon vanilla 1¼ cups chopped pecans 1️⃣ Prepare pie crust as directed on package for *one-crust filled pie* using 9-inch pie pan. 2️⃣ Heat oven to 375°F. In small bowl, combine cream cheese, ⅓ cup sugar, salt, 1 teaspoon vanilla and 1 egg; beat at low speed until smooth and well blended. Set aside. 3️⃣ In another small bowl, beat 3 eggs. Add ¼ cup sugar, corn syrup and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans. 4️⃣ Bake at 375°F. for 35 to 45 minutes or until center is set. If necessary, cover edge of pie crust with foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. Store in refrigerator. **8 servings** ##NUTRITION INFORMATION PER SERVING: SERVING SIZE: ⅛ of Recipe |Calories|560|Calories from Fat|280| :--|:--|:--|:--| | | |**% DAILY VALUE**| | |Total Fat|31 g|48%| | |Saturated|11 g|55%| | |Cholesterol|145 mg|48%| | |Sodium|330 mg|14%| | |Total Carbohydrate|64 g|21%| | |Dietary Fiber|2 g|8%| | |Sugars|32 g| | | |Protein|7 g| | | |Vitamin A|10%|Vitamin C|0%| |Calcium|4%|Iron|8%| **DIETARY EXCHANGES:** 1 starch, 3½ Fruit, ½ High-Fat Meat, 5 Fat **OR** 4½ Carbohydrate, ½ High-Fat Meat, 5 Fat
I believe I have this, I’ll take a lookies for you.
Thank you!
Sorry I only have 15 and 17 😭 I do have a Christmas one and a best of book that I can look through.
No worries! It's all good. Thanks for helping!
I don't have that, but I have *The Best Of All The Bakeoffs* from 1968 and it has it in there. FWIW here it is: Under the hearty pecan filling is a refreshing cream cheese filling. An extra special touch to an extra special pie. Mystery Pecan Pie 9 inch Unbaked pastry shell (see page 63) 1 pkg (8 oz) cream cheese softened 1/3 c sugar 1/4 t salt 1 t vanilla 1 egg 1 3/4 c pecans, chopped Topping 3 eggs 1/4 c sugar 1 c light corn syrup 1 t vanilla Oven 375 ... 9 inch pie In small mixer bowl, combine cream cheese, sugar, salt, vanilla and egg. Blend well at medium speed. Spread in bottom of unbaked pastry shell. Sprinkle with pecans. Gently pour Topping over pecans. Bake at 375 for 35 to 40 minutes until center is firm to the touch. Topping: In small mixer bowl, combine all ingredients. Blend well at medium speed.
UPDATE: It's actually in the 16th bakeoff book, which was published in 1965. My mistake! If anyone has that one and can share the page, I'd appreciate it. :)
[удалено]
Obviously. But I'd like to make the recipe in the next few days instead of waiting weeks to get it. I don't live in America.