Vanilla Pecan Pie
Cheesecake meets pecan pie in this smooth and decadent seasonal dessert.
- 1 refrigerated pie crust, (from 14.1-ounce package)
- 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
Level of difficulty Average
Preparation time 15mins
Cooking time 60mins
Cost Average budget
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.
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.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!