Monday, February 1, 2021

Four Layer Pecan Pie

· 1 refrigerated pie crust
· 1 (8-ounce) package cream cheese, softened
· 1/2 cup sugar, divided
· 2 teaspoons vanilla extract, divided
· 4 eggs, divided
· 1 cup corn syrup
· 1 1/4 cups chopped pecans

1. Preheat oven to 375 degrees.
2. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
3. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
4. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
5. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
6. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

To Freeze: Once cooled, wrap pie in plastic wrap and then heavy duty foil. Can be refrigerated up to 1 month.


  1. I made this pie today Crevolyn and all I can say is YUM!!