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Add a photoServings: 6
Ingredients
- 8 ounce cream cheese
- 1/3 c. sugar plus 1/4 c.
- 4 x Large eggs
- 2 tsp vanilla
- 1/4 tsp salt
- 1 c. light corn syrup
- 1 x pie shell (9")* unbaked
- 1Â 1/4 c. minced pecans**
Directions
- * I cheat and use the Pillsbury pie crust which you fold out
- ** I've also used Walnuts when I didn't have any pecans and you cannot tell the difference
- Beat cream cheese, 1/3 c. sugar, 1 egg, 1 tsp. vanilla, and salt. When thick, set aside. Beat remaining 3 Large eggs. Add in 1/4 c. sugar, corn syrup, and 1 tsp. vanilla and blend well. Spread cream cheese mix in unbaked pie shell. Sprinkle with pecans. Pour liquid mix over top. Bake in 375 oven 40 min.
- Maribeth Says: This is a family favorite of ours and it came from a bed and breakfast my grandparents stayed in many years ago in Maine. It's become a Thanksgiving tradition along with the old favorite, Pumpkin Pie. It is a pie which will impress your family and will become an instant favorite!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 424 | |
| Calories from Fat 217 | 51% |
| Total Fat 24.98g | 31% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 300mg | 13% |
| Potassium 148mg | 4% |
| Total Carbs 47.28g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.34g | 12% |
| Protein 7.48g | 12% |
