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