Pecan Cream Cheese Pie

Fall has certainly arrived…we all know what that means right? Holidays are just around the corner! I don’t know where the time has gone this year. I usually make and test new holiday side dishes and desserts in the summer but life happened and summer is gone! Mr. MCYM was away when I made this dish so I shared with some of my fantastic neighbors and we are all in agreement that this is a delicious pie and would be a fantastic addition to any holiday table. The only draw back for me is that this pie needs to be kept refrigerated and when it comes to the holidays my fridge space is at a premium. I use every inch of my fridge! Although, I know I can find some space for this pie, it’s just that good!

INGREDIENTS
1 homemade or store bought deep dish pie crust
1 (8 ounce) package cream cheese
3 eggs, divided
3/4 cup granulated sugar, divided
4 teaspoons vanilla, divided
1/2 cup light corn syrup
3 Tablespoons melted butter
1/4 teaspoon salt
2 cups toasted pecan pieces

DIRECTIONS
Preheat oven to 350 degrees. Place your homemade pie crust in a deep pie plate. In a large bowl beat the cream cheese, 1 egg, 1/4 cup sugar, and 2 teaspoons of vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust and spread out evenly. Bake for 15 minutes.
In another large bowl add the remaining 2 eggs and 1/2 cup of sugar and whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons vanilla and salt to the bowl. Whisk until blended together.  After the 15 minutes (of baking) of the cream cheese layer is done add the pecan pieces in an even layer over the cream cheese. Slowly pour the corn syrup over the pecans and bake an additional 35-40 minutes (mine took 40 minutes) or until the center is set. Cool completely and refrigerate. Refrigerate any leftovers.

Enjoy!

This recipe comes from www.bunnieswarmoven.net