- 8
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Ingredients
- 1 15 oz package refrigerated piecrusts
- 1- 8 oz package cream cheese
- 4 large eggs
- 3/4 sugar, divided
- 2 tsps vanilla extract, divided
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup light corn syrup
- 2 tablespoons butter, melted
Preparation
Step 1
Unfold and stack 2 piecrusts, gently roll or press together. Fit into a 9" pieplate according to package directions. Fold edges under & crimp.
Beat cream cheese, 1 egg, 1/2 cup surgar, 1 tsp vanilla and salt at medium speed with mixer until smooth. Pour into piecrust. Sprinkle with pecans.
Stir toger corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Pour mixture over pecans.
Bake at 350 for 50 to 55 minutes or until set. Cool completely.