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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A very simple pie that will wow your crowd! Half cheesecake, half pecan pie, a sure fire recipe for a great dessert. Ingredients:
9 inches pie shells |
4 large eggs |
2 teaspoons vanilla extract |
3/4 cup sugar |
1/3 teaspoon salt |
1 1/4 cups pecans |
8 ounces cream cheese, softened |
1 cup light corn syrup |
Directions:
1. Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
2. Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
3. Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.
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