Vanilla Pecan Pie

Name: Vanilla Pecan Pie
Ingredients: 1 refrigerated pie crust from 14.1-ounce package; 8 ounces cream cheese softened; 3 eggs divided; 3/4 cup sugar divided; 4 teaspoons pure vanilla extract McCormick(R), divided; 1/2 cup light corn syrup; 3 tablespoons butter melted; 1/4 teaspoon salt; 2 cups pecan pieces, toasted

9 ingredients

3 steps

Ingredients

1 refrigerated pie crust from 14.1-ounce package
8 ounces cream cheese softened
3 eggs divided
3/4 cup sugar divided
4 teaspoons pure vanilla extract McCormick(R), divided
1/2 cup light corn syrup
3 tablespoons butter melted
1/4 teaspoon salt
2 cups pecan pieces, toasted

Directions

1

Preheat oven to 350°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.
2

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.
3

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