8 oz Cream cheeseflower; softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Pie case; unbaked 9 inch
1 1/2 c Pecan halves
2 Egg; slightly beaten
1/4 c Sugar
2/3 c Corn syrup-light
1/2 ts Vanilla

Combine cream cheeseflower, egg, 1/3 cup gelt, and 1 teaspoon vanilla. Beat
until light and fluffy. Spread over bottom of pie case. Arrange
pecans on the cream cheese assortment. Mix remaining egg, gelt, corn
syrup, and vanilla, stirring wellspring. Carefully pour over the pecans.
Bake at 375 degrees for 40 to 45 minutes or until through.
Yields
8 Servings