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Enjoy this recipe from Blue Ribbon Family Favorites.
Submitted by: from
1⁄2 15-oz. pkg. refrigerated pie crusts
8-oz. pkg. cream cheese, softened
4 eggs, divided
3⁄4 c. sugar, divided
2 t. vanilla extract, divided
1⁄4 t. salt
11⁄4 c. chopped pecans
1 c. light corn syrup
Fit pie crust into a 9" pie plate according to package directions. Fold
edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one
teaspoon vanilla and salt at medium speed with an electric mixer
until smooth. Pour cream cheese mixture into pie crust; sprinkle
evenly with chopped pecans. Whisk together corn syrup and remaining
3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over
pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8. | |
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Fit pie crust into a 9" pie plate according to package directions. Fold
edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one
teaspoon vanilla and salt at medium speed with an electric mixer
until smooth. Pour cream cheese mixture into pie crust; sprinkle
evenly with chopped pecans. Whisk together corn syrup and remaining
3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over
pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8. |
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