Cream Cheese Pecan Pie

Products Used

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Cream Cheese Pecan Pie

Ingredients

Crust

1, 9-inch Pure Butter Pie Crust

Cream Cheese Layer

1 (8 oz) package cream cheese, soft at room temperature
5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 large egg

Pecan Custard Layer

3 large eggs
1/3 cup Imperial Sugar Light Brown Sugar
3/4 cup corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/3 cups pecan halves

Directions

Prepare or thaw a 9-inch pie crust. Flute edge if desired.
Preheat oven to 340°F.
Gently mix cream cheese and sugar until no lumps remain. Add vanilla and egg. Mix until smooth.
Spread in bottom of pie shell. (During baking, cream cheese layer will migrate to surface.)
Mix remaining eggs until well blended. Add brown sugar and mix until smooth. Add corn syrup, vanilla, and salt.
Except for about 4 tablespoons, pour mixture onto cream cheese layer.
Arrange pecan halves on surface of syrup. Pecans will not sink, they will float.
Carefully spoon remaining syrup over pecans.
Place in oven and bake until center of pie has set, about 43 minutes.

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