This recipe came from the Food Network's Paula Deen, a real Southern Cook. It has a beautiful layering feature once it's baked: delicate top crust of sugary nuts, fluffy cream cheese in the middle, and the nutty "filling" on the bottom.
Be sure to keep it in the oven until it is only slightly jiggly in the middle. Lots of reviews on the recipe were saying that the bake time wasn't long enough.
Combine all topping ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
We were so delighted with the outcome we ate half the pie the night before Thanksgiving!!
Ingredients
Topping:3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
Pie:
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans
1 teaspoon vanilla extract
Pie:
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans
Instructions
Preheat oven to 350 degrees F.Combine all topping ingredients in a medium bowl. Set aside. In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
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