Even our Test Kitchen
team can't figure out how the layers of our Four-Layer Pecan Pie
magically come together...but they do...and the result is a contrast of
creamy filling, crunchy pecans, and a flaky refrigerated pie crust.
What You'll Need:
1 refrigerated rolled pie crust (from a 15-ounce package)
1 (8-ounce) package cream cheese, softened
cup sugar, divided
2 teaspoons vanilla extract, divided
4 eggs, divided
1 cup corn syrup
cups chopped pecans
What To Do:
Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.
Sunday, April 20 2014 10:30 PM EDT2014-04-21 02:30:09 GMT
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