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Tuesday, August 6, 2013

Vanilla Pecan Pie

Vanilla Pecan Pie
   Pecan Pie is so rich and put it with Vanilla filling and you have a dessert that will make you famous with everyone who tries it.

Original recipe makes 10
 1 refrigerated pie crust (from 15-ounce package)
 1 (8 ounce) package 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


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.
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.
Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

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