Cream Cheese Pecan Pie

Cookbook Category: Pies

Here is yet another way to enjoy Texas' No. 1 nut crop. This pecan pie has three delicious layers that go so well together.

1 8-ounce package cream cheese, at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups chopped pecans
1 cup light corn syrup (Karo)
1/4 cup sugar
3 eggs, beaten well with a fork
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 375°F.

Combine the cream cheese and 1/3 cup sugar in a bowl. Beat at high speed with an electric mixer until fluffy. Add 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend well. Pour into the pie shell. Sprinkle the pecans evenly over the cream cheese mixture.

Combine the corn syrup, 1/4 cup sugar, 3 beaten eggs and vanilla, mixing well. Carefully pour mixture over the pecan layer. Bake at 375°F for 35 to 40 minutes or until set. Allow to cool completely, then refrigerate for 2 to 3 hours before serving.