Cream Cheese Pecan Pie

Ingredients

 2 frozen deep dish pie crusts, thawed

For the cream cheese layer:

 2 (8-ounce) packages cream cheese

 1 large egg

 1 teaspoon vanilla extract

For the pecan filling:

 6 large eggs

 2 cups sugar

 2 cups light corn syrup

 2 teaspoons vanilla extract

 2 cups coarsely chopped pecans

Preparation

Prep time: 15 mins
Cook time: 45 mins
Servings: 2 pies

Heat oven to 350 F. With a hand mixer or in a stand mixer, mix together the cream cheese, egg and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.

To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans, and stir until well combined. Divide the mixture between the two pie crusts by pouring it over the cream cheese layer, being cautious that all the pecans don’t end up in one pie. 

Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown and nearly set, but slightly jiggly. Cool completely before serving. Store in the refrigerator.

For more of Stacey Little’s recipes, visit SouthernBite.com.