Pecan Cream Cheese Pie

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 4 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecan pieces, toasted

• Bread & Baked Goods

  • 1 9 inch pie crust or refrigerated prepackaged pie crust, homemade

• Dairy

  • 3 tbsp Butter
  • 1 8 ounce package Cream cheese

Found on bunnyswarmoven.net

Ingredients

• One homemade 9 inch pie crust or refrigerated prepackaged pie crust
• One 8 ounce package cream cheese, room temperature
• 3 eggs, divided
• 3/4 cup granulated sugar, divided
• 4 teaspoons vanilla, divided
• 1/2 cup light corn syrup
• 3 Tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups toasted pecan pieces

Directions

• Preheat oven to 350 degrees. Place your homemade or prepackaged pie crust in a 9 inch deep dish pie plate. Using a large bowl, beat the cream cheese, 1 egg, 1/4 cup sugar and 2 teaspoons vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust, spread out evenly, bake for 15 minutes. In another large bowl, add the remaining 2 eggs and 1/2 cup sugar. Whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons of vanilla and salt to the bowl. Whisk until well blended together. Sprinkle the toasted pecan pieces evenly over the baked cream cheese layer in the pie plate. Slowly pour the corn syrup mixture evenly over the pecans. Bake 35 - 40 minutes or until set in the middle. Cool completely. Refrigerate pie. Refrigerate any leftovers.