Yield: 1 Pie
Measure | Ingredient |
---|---|
1 \N | 9-inch pie shell, unbaked |
8 ounces | Cream cheese, softened |
1 \N | Egg |
⅓ cup | Sugar |
1 teaspoon | Vanilla |
1¼ cup | Pecans, coarsely chopped |
3 \N | Eggs |
1 cup | Light corn syrup |
¼ cup | Sugar |
1 teaspoon | Vanilla |
¼ teaspoon | Salt |
CREAM CHEESE MIXTURE
PECAN FILLING
In a food processor, process until fluffy; the cream cheese, 1 egg, ⅓ cup sugar and 1 teaspoon vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture.
For the filling, beat the 3 eggs with an electric mixer until foamy.
Do not overmix. Add the corn syrup, ¼ cup sugar, 1 teaspoon vanilla and the salt. Mix well. Pour this over the pecans. Bake in a preheated, 350 degree F oven for 40 minutes. Serve warm or cold.
Betty Kohler