2
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|
pie crusts, "Classic Pie Crust" recipe in this cookbook
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8
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oz
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cream cheese, softened
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4
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large eggs, divided
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3/4
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cup
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sugar, divided
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|
2
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tsp
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vanilla, divided
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1/4
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tsp
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salt
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1
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cup
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pecans, chopped
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1
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cup
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light corn syrup
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|
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1
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UNFOLD & stack 2 pie crusts. Gently roll or press together. Fit into a 10" pie plate according to package directions. Fold edges under, & crimp.
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2
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PUT cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt in an electric blender and blend until smooth. Pour into piecrust. Sprinkle with pecans.
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3
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WHISK together in a medium bowl, the corn syrup, remaining eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Pour mixture over pecans.
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4
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BAKE at 350° for 50 - 55 min. or until set.
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5
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COOL completely at room temperature, then cover with plastic wrap and refrigerate for at least 2 hours before serving. Serve cold or at room temperature.
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