Tuesday, June 4, 2013

Four Layer Pecan Pie

Four Layer Pecan Pie

1 refrigerator rolled pie crust
1 (8 oz) package cream cheese, softened
1/2 c. sugar, divided
4 egg
1 c. corn syrup
1 1/4 c. chopped pecans

Preheat oven to 375. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly onto plate.
In a medium bowl, combine cream cheese, 1/4 c. sugar, 1 tsp. 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 for 40 to 45 min. or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.

If you like, serve with a scoop of vanilla ice cream and a drizzle of maple syrup.

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