Pecan Pie with Cream Cheese Crust

By Cindy

Ingredients

• Pecan filling:
• 10 oz pecan halves (2 3/4 cups) toasted
• 4 large eggs lightly beaten
• 1 cup packed dark-brown sugar
• 1 cup light corn syrup
• 4 oz (1 stick) unsalted butter melted and cooled
• 2 tbs pure vanilla extract
• 1/2 tsp salt
• 1 Recipe for Cream Cheese Pie Crust (recipe is separate)

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coursely chop remaining pecans. Stir together eggs, sugar, corn syrup, butter, vanilla and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Garnish edges with remaining pecan halves.
Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil is nuts are getting too dark). Transfer to a wire rack and let cool completely.
Pie can be stored at room temperaturefor up to one day.
Toasting pecans; In the oven, use a non-stick cookie sheet if you have one. Otherwise you should probably oil or butter the nuts before putting them on your baking sheet. Cook at 400° for 5-10 minutes, turning the nuts over with a spatula once halfway through. Stay close, and check them every minute or so after turning them over. Just like the stovetop method, they’re done when you see the color get darker and you can smell the toastiness.