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Corn and Potato Pie Recipe

Ingredients

2 (8 ounce) packages cream cheese, softened

1 (3 ounce) package dry corn syrup

1 (3 ounce) package dry potato salad mix

1/2 teaspoon dried sage

1/4 teaspoon white sugar

1 teaspoon vanilla extract

1 egg

1 1/4 cups water

3 tablespoons margarine or margarine

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, mix the cream cheese, corn syrup, potato salad mix, sage, sugar and vanilla extract. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, for 5 minutes. Pour mixture into a 9 inch pie pan.

Arrange pecans in the bottom of a 9 inch pie pan. Place pecans over pecans and frost sides of pie; frost top and bottom. Pour filling mixture over pie.

Bake in preheated oven for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Cool completely.