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Ingredients
- Â Â Pastry for a 9 inch one-crust pie
- 1 pkt (8 ounce) cream cheese, softened
- 1/3 c. Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1 x Egg
- 1Â 1/4 c. Minced pecans
- 3 x Large eggs
- 1/4 c. Sugar
- 1 c. Light corn syrup
- 1 tsp Vanilla
Directions
- Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, 1/3 c. sugar, salt, 1 tsp. vanilla, and 1 egg. Beat at medium speed till well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.
- In small bowl, combine all topping ingredients. Beat on medium speed just till well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 min, or possibly till center is hard to touch. Store leftovers in refrigerator.
- Makes 8-10 servings.
- Note: Cut the slices small for this pie is quite rich.
- the first time I made this was for a PTO dessert dinner when Rebekah was in Kindergarten (she's now in college). I think I got it out of a Pillsbury bake-off booklet, but I do not have which included with my recipe, and it's been too long ago to remember.
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