Cream Cheese Layered Pecan Pie |
|
 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
If you love cream cheese you will love this pecan pie! Prep time does not include making the pastry. See my recipe for Ingredients:
1 (9 inch) pie pastry |
1 (8 ounce) package cream cheese, softened |
1 large egg |
1/2 cup sugar |
2 tablespoons sugar |
1 teaspoon pure vanilla extract |
1 teaspoon maple extract |
1 pinch salt |
1 1/2 cups pecan halves (or coarsley chopped) |
3 large eggs |
1 cup corn syrup |
3 eggs |
1/4 cup sugar |
2 teaspoons vanilla |
Directions:
1. Set oven to 350 degrees (bottom oven rack).
2. Fit prepared pastry into a 9 or 10-inch deep-dish glass pie plate; fold the edges under and flute as desired.
3. In a bowl beat softened cream cheese with 1 egg, 1/2 cup plus 2 tablespoons sugar, 1 teaspoon vanilla, 1 teaspoon maple extract and pinch salt using an electric mixer, beat until very smooth (about 2 minutes).
4. Pour the mixture into the pie pastry.
5. Evenly sprinkle the pecan halves (or chopped pecans) over the top.
6. In another bowl beat the corn syrup, 3 eggs, 1/4 cup sugar and 2 teaspoons vanilla until well combined; slowly pour the mixture over the pecans.
7. Set the pie onto a baking sheet that has been lined with foil.
8. Bake for about 50-60 minutes or until just set.
|
|