Cream Cheese Pecan Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (9 inch) unbaked flaky pie crusts
• 1 1/4 cups coarsely chopped toasted pecans
• 1 (8 ounce) package cream cheese (not softened)
• 1/3 cup sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup light corn syrup
• 1/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract

Recipe

• 1 note: to toast pecans, place them on a baking sheet in a 350° oven for 15 minutes, or until lightly browned and fragrant.
• 2 to make the cream cheese filling: in a mixing bowl, beat together the cream cheese and sugar using an electric mixer on medium speed until mixture is smooth and creamy.
• 3 add in the egg, vanilla, and salt, continuing to beat 3-5 minutes or until the ingredients are well blended and mixture is considerably thicker (recommend using the whisk attachment of your mixer, if you have one); set aside.
• 4 to make the corn syrup filling: in a bowl, beat eggs using an electric mixer on medium speed for 1 minute.
• 5 add in corn syrup, sugar, and vanilla; beat 1 more minute; set aside.
• 6 spread the cream cheese filling evenly in the bottom of the pie crust.
• 7 sprinkle with pecans.
• 8 slowly and carefully pour the corn syrup filling over the pecans.
• 9 put pie on a baking sheet and bake in a 375° oven for 50-60 minutes or until the center of the pie is set (tent crust edges if needed to prevent over browning).
• 10 cool on a wire rack for at least 4 hours before serving.
• 11 best served at room temperature with sweetened whipped cream.