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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
1 (8-ounce) package cream cheese, softened |
4 large eggs, divided |
3/4 cup sugar, divided |
2 teaspoons vanilla, divided |
1/4 teaspoon salt |
1 cup chopped pecans |
1 cup light corn syrup |
Directions:
1. Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; 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, remaining eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans.
4. Bake at 350° for 50 to 55 minutes or until set.
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