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Ingredients
- This is the grande dame of pecan pies. It slices best when chilled and served the next day, so it's perfect to make ahead.
- 1 c. butter , softened
- 2 (3 oz.) pkg. cream cheese, softened
- 2 c. flour
- 1/4 c. sugar
- 1 (16 oz.) bottle light corn syrup
- 1 1/2 c. packed light brown sugar
- 1/3 c. butter , melted
- 4 eggs, lightly beaten
- 4 egg yolks, light beaten
- 1 Tb. vanilla extract
- 1/2 tsp. salt
- 3 1/2 c. pecan pieces or halves
Preparation
Step 1
Beat in 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and 1/4 c. sugar; beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13" circle; carefully transfer to an ungreased 9" springform pan. (We recommend covering the outside of your springform pan with foil before filling and baking this pie. It's a safeguard against leaks.) Press dough up sides of pan. Cover and chill.
Preheat oven to 375 degrees. Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan.
Bake 15 minutes. Reduce oven temperature to 300 degrees; bake 2 hours and 15 minutes, shielding pie with aluminum foil to prevent excess browning, if necessary. Cool completely on a wire rack. Cover and chill overnight. Carefully remove sides and bottom of springform pan, and transfer to a flate plate.