I am looking for a recipe for something called Alligator Pie. We sell them at Kroger, and they are sooooo good. It is a pecan pie type filling topped with a cheesecake type filling with pecans in it. In a regular pie crust. I don't want to pay $9.00 for a pie. I would really like to make it for thanksgiving.
Thanks,
Alison
You might try www.allrecipes.com . They have just about anything your looking for. 
Do a google search of that---I did and found several different recipes but they all sound different! Then you can see which ones sounds the most like what you are looking for.
I found this one....sound like the one you've had before? I don't know what it's supposed to be like because I've never had one...but if you find the recipe, or one close to it, I'd love to try it!! Sounds great! 
http://www.macon.com/mld/telegraph/2005/10/19/living/food/12934729.htm
ALLIGATOR PECAN PIE
1 unbaked, 9-inch, deep-dish pie shell
FIRST LAYER:
8 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecan halves, or to taste
SECOND LAYER:
3 eggs
1/4 cup sugar
1 cup dark corn syrup
1 teaspoon vanilla
Makes 8 servings.
Heat oven to 375 degrees.
Cut the cream cheese into chunks and place in bowl of an electric mixer. Beat until smooth. Add sugar and beat 3 minutes at medium speed. Beat in the egg, salt and vanilla. Spread evenly in the bottom of the pie shell. Place the pecans on top in a single layer.
Make the next layer by beating the 3 eggs with the 1/4 cup of sugar for 2 minutes at medium speed. Beat in the corn syrup and vanilla until well blended. Mixture will not be thick. Pour over pecans.
Bake 35 to 40 minutes. The cream cheese will puff over the pecans while the syrup layer solidifies underneath. Cool on a rack before cutting.
Nutritional information per serving: 413 calories (42 percent from fat), 20 g fat (8.9 g saturated, 7.6 g monounsaturated), 136.9 mg cholesterol, 6.3 g protein, 54.9 g carbohydrates, 0.5 g fiber, 320.8 mg sodium
That is it!!! Thank you so much. If you haven't tried it, I highly reccomend it! Thanks for all your help!
You're welcome! 
I consider myself a pecan pie afficianado, so when I read your post I just HAD to find out what this pie was all about!! lol 
I used to make & sell pecan pies...for 4 yrs...in my town. I sold to 1 restaraunt & some local shops, etc. And I love, love, love trying any pecan pie I can get my hands on just to see if I can learn something from it to add to mine. I did this while I lived on an old pecan orchard, but since I no longer live there, I don't have easy & FREE access to the pecans any longer... 
Plus, with all the hurricanes the past 2 yrs our pecan crops down here have been puny, to say the least. 
I bought some at the store the other day...only the 2nd time to do that in almost 5 yrs...they were $9.50 for 1 pound. That hurt....a lot....in fact, I'm still stinging & afraid to let my husband know I paid that...lol. (considering we used to get them for free & only pay occasionally to have them shelled & picked...usually did all that myself!) But I just had to have some for T-day...hopefully it'll never occur to him while he's eating those pecans on top of the sweet potato casserole, or with the sauted green beans, or the pecan pie on T-day!!! lol
Jenn T,
Can you share a super good tried and true pecan pie recipe? I would like to make one but never have tried before. I don't have a tried and true recipe for one. And here in Germany pecans are insanely expensive, so I don't want to waste $20 in nuts on a mediocre pie 
If you have a suggestion, that would be great, 
o'pecan pie
afficianado 
I'm just now seeing your post, cande, since the topic was moved from where it was originally posted...sorry. 
I'll PM it to you first thing in the morning...the one I use all the time. I'm sure there's other "afficianado's" out there who make theirs differently & have others rave over it too, but I can honestly say that anyone who's had a slice 'o my pie has loved it. The restaurant I used to sell them to would go through an average of 8-10 pies a day...both lunch & dinner...that's a lotta pie!! ha! That was during say Sept. thru March...summer months people tend to eat lighter stuff. It's a not-too-sweet kind of pecan pie...plus I toast/roast some of the nuts in the oven slightly and chop them up before adding in to the pie itself. After that, I arrange halves in a spiral on top...so lots of pecans help cut the sweet...and it's pretty too!! lol
Sorry to ramble...I kinda miss making them all the time. I'll PM that recipe to ya in the morning!!
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