Tuesday, November 15, 2011


1 9-inch unbaked deep dish pie shell
2 pkgs (3-oz each) cream cheese, room temperature
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups coarsely chopped pecans
3/4 cup dark corn syrup
3 tbsp granulated sugar
3 tbsp butter, melted

Place the cream cheese in a medium mixing bowl and beat with electric mixer on medium speed until smooth.  Add the half cup of granulated sugar, 1 of the eggs, 1 teaspoon of the vanilla, and the salt and beat just until combined.  Spread the mixture over the bottom of the unbaked pastry shell.  Sprinkle the pecans over the cream cheese mixture.

In a large mixing bowl whisk the 3 remaining eggs lightly.  Stir in the corn syrup, the 3 tablespoons of sugar, the melted butter, and the remaining vanilla.

Place the pie pan on a cookie sheet and set on a partially pulled out oven rack.   Very slowly and gently pour th syrup mixture over the pecans.  Cover the edges of the crust with a foil ring and bake pie at 375 degrees for 20 minutes or more until a butter knife inserted in the center comes out clean.  Cool completely on a wire rack.  When completely cooled, cover pie and place in refrigerator until serving time.

Yield: 8 servings.

Note:  Keep any leftovers refrigerated.

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