Ingredients

The following ingredients have 8 Servings
  • 1 refrigerated piecrust (recommended brand: Pillsbury)
  • 8 ounces cream cheese (softened)
  • 4 large eggs (divided)
  • ¾ cup sugar (divided)
  • 2 teaspoons vanilla extract (divided)
  • ¼ teaspoon salt
  • 1 ¼ cups chopped pecans
  • 1 cup light corn syrup

Instruction

  • Preheat oven to 350.
  • Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
  • In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
  • Beat at medium speed with an electric mixer until smooth.
  • Pour the cream cheese mixture into piecrust.
  • Chop the pecans and sprinkle them evenly over the cream cheese layer.
  • In a medium bowl, combine the remaining ¼ cup sugar, corn syrup, remaining 3 eggs, and 1 teaspoon of vanilla. Whisk together until the mixture is well combined.
  • Pour the mixture over the pecans.
  • Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
  • Cool completely on a wire rack (about 1 hour).
  • Cover the pie and refrigerate for 6 to 8 hours before serving.