Ingredients:
1 (9 inch) unbaked flaky pie crusts
1 1/4 cups coarsely chopped toasted pecans
1 (8 ounce) packages cream cheese ( not softened)
1/3 cup sugar
1 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup light corn syrup
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
Directions:
Note: to toast pecans, place them on a baking sheet in a 350F oven for 15 minutes, or until lightly browned and fragrant.
To make the cream cheese filling: in a mixing bowl, beat together the cream cheese and sugar using an electric mixer on medium speed until mixture is smooth and creamy.
Add in the egg, vanilla, and salt, continuing to beat 3-5 minutes or until the ingredients are well blended and mixture is considerably thicker (recommend using the whisk attachment of your mixer, if you have one); set aside.
To make the corn syrup filling: in a bowl, beat eggs using an electric mixer on medium speed for 1 minute.
Add in corn syrup, sugar, and vanilla; beat 1 more minute; set aside.
Spread the cream cheese filling evenly in the bottom of the pie crust.
Sprinkle with pecans.
Slowly and carefully pour the corn syrup filling over the pecans.
Put pie on a baking sheet and bake in a 375F oven for 50-60 minutes or until the center of the pie is set (tent crust edges if needed to prevent over browning).
Cool on a wire rack for at least 4 hours before serving.
Best served at room temperature with sweetened whipped cream.
Servings: 6
Time preparation: 45 min.
Time total: 105 min.