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Enjoy this recipe from Our Best Blue Ribbon Recipes.
Submitted by: Tina Wright from Atlanta, GA
9-inch refrigerated pie crust
8-oz. pkg. cream cheese, softened
4 eggs, divided
3⁄4 c. sugar, divided
2 t. vanilla extract, divided
1⁄4 t. salt
1-1⁄4 c. chopped pecans
1 c. light corn syrup
Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp; set aside. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt with an electric mixer at medium speed until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining eggs, sugar and vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Makes 8 servings. | |
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Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp; set aside. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt with an electric mixer at medium speed until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining eggs, sugar and vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Makes 8 servings. |
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