Cream Cheese Pecan Pie
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- 8 oz
- cream cheese
- 10" unbaked pie shell
- 1 1/4 c
- pecans, in pieces
- 1 c
- light corn syrup
- 1/4 tsp
1In the large bowl of an electric mixer at medium speed, beat together until smooth the cream cheese, 1 egg, 1/3 c. sugar, and 1 tsp. vanilla.
2Spread over the bottom of the pastry shell. Sprinkle with pecans.
3In the clean large bowl of the mixer, at medium speed, beat the remaining 3 eggs until frothy. Add the corn syrup, 1/4 c. sugar, salt, and 1 tsp. vanilla. Beat until blended.
4Gently pour the mixture over the pecans. Bake in a preheated 375 degree oven until a knife inserted halfway between the center edge comes out clean. (40 minutes)
5Place on a wire rack to cool before cutting.