- 1
- 180 mins
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 3 eggs
- 1/4 cup sugar
- 1 cup corn syrup
- 1 teaspoon vanilla
- 1 1/4 cups chopped pecans
Preparation
Step 1
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
Heat oven to 375°F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
Bake 35 to 45 min. or until center is set. After 15 - 20 min of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hrs. Store in refrigerator.