Pecan Cheese Pie
Servings: 12
Calories: 353
Ingredients
- CREAM CHEESE FILLING
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- PECAN FILLING
- 3 eggs
- ¼ cup sugar
- 1 cup corn syrup light
- 1 teaspoon vanilla extract
- CRUST
- 1 ¼ cup pecans chopped
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 375°.
- CREAM CHEESE FILLING: With a mixer on medium speed, beat all the cream cheese filling ingredients together until creamy. Set aside.
- PECAN SYRUP FILLING: In a large bowl, whisk together by hand the eggs, sugar, corn syrup, and vanilla extract.
- CRUST: Spread the cream cheese filling over the bottom of the unbaked pie crust.
- Sprinkle the pecans over the cream cheese filling.
- Gently pour the Pecan Syrup Filling over the pecans.
- Cover the edges of the pie with a pie shield.
- Bake at 375° for 40-45 minutes. It is supposed to jiggle just a little bit in the center. It will firm up later.
- Cool the pie on a wire rack for 30 minutes, then chill the pie in the refrigerator for about 3 hours before serving.
- Store the pie covered in the refrigerator.
EXTRA TIP:
SERVINGS: This is a decadent, rich pie so I cut it into 12 pieces rather than 8!