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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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OK, so I know there are several similar pie recipes on this site and I haven't tried any of them, but this one is soooooo good. It's from the Southern Living Cookbook. I make it every Thanksgiving and people beg me for the recipe. I'm not a dessert person, but this pie combines my only 2 weaknesses-pecan pie and cheesecake. It's like heaven on earth! Ingredients:
1 (15 ounce) package refrigerated pie crusts (2 crusts in the package) |
1 (8 ounce) package cream cheese, softened |
4 large eggs |
3/4 cup sugar, divided |
2 teaspoons vanilla extract, divided |
1/4 teaspoon salt |
1 cup chopped pecans |
1 cup light corn syrup |
2 tablespoons butter, melted |
Directions:
1. Unroll 1 piecrust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll or press crusts together. Fit into a 9-inch pieplate; fold edges under and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.
3. Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour filling over pecans.
4. Bake at 350 for 50 to 55 minutes, or until set. Cool completely.
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