Deep-Dish Pecan Pie

• Vegetarian

• Refrigerated

  • 4 Egg yolks
  • 4 Eggs, large

• Condiments

  • 16 oz Corn syrup, light

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 cups Brown sugar, firmly packed light
  • 1 tsp Salt
  • 1/4 cup Sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 3 1/2 cups Pecan, halves

• Dairy

  • 1 1/3 cup Butter, unsalted
  • 6 oz Cream cheese

Found on bakeorbreak.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 1/4 cup sugar
• 16 ounces (2 cups) light corn syrup
• 1 & 1/2 cups firmly packed light brown sugar
• 1/3 cup unsalted butter, melted
• 4 large eggs, lightly beaten
• 4 egg yolks, lightly beaten
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 3 & 1/2 cups pecan halves

Directions

• To make the crust: Wrap the outside of a 9-inch springform pan in aluminum foil. Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Gradually add the flour and sugar, and beat well. Shape the dough into a flat disc. Cover and chill 15 minutes. Roll the dough into a 13″ circle. Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of pan. Cover and chill. To make the filling: Preheat oven to 375°F. Whisk together the corn syrup, brown sugar, and melted butter. Add the eggs, egg yolks, vanilla, and salt, and stir well. Stir in the pecans. Pour the filling into the crust. Bake for 15 minutes. Reduce oven temperature to 300°F. Bake 2 hours & 15 minutes or until set. If necessary, shield the pie with foil to prevent excess browning. Cool completely on a wire rack. Cover and chill. Remove the sides of the springform pan before serving.