Vanilla Pecan Pie
Ingredients
- Crust: (or use 1 refrigerated pie crust)
- 1 + 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into cubes
- 4 tablespoons shortening
- 3 - 5 tablespoons ice water
- 1 package (8 ounces) cream cheese, softened
- 3 eggs, divided
- 3/4 cup sugar, divided
- 4 teaspoons McCormick® Pure Vanilla Extract, divided
- 1/2 cup light corn syrup
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups pecan pieces, toasted
- For serving:
- whip cream
Instructions
- If using premade crust skip steps 1 and 2.
- In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.
- Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
- Preheat oven to 350°F. Skip this next step if you made your own crust - 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.
- 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.
- Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.
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