Vanilla Pecan Pie
- Level: Easy
- Yield: Makes 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 476
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 5
- Cholesterol
- 82
- Sodium
- 264
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
Ingredients
1 refrigerated pie crust (from 15-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted
Directions
- 1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
- 2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
- 3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.