07/07/2014 Four-Layer Pecan Pie

Four-Layer Pecan Pie

Recipe Courtesy of George Mohr

1 refrigerated pie crust
1 (8 ounce) package cream cheese, softened
½ cup sugar, divided
2 tsp. vanilla extract, divided
4 eggs
1 cup corn syrup
1 ¼ cups chopped pecans


Preheat oven to 375 degrees.

Unroll pie crust and place in a 9 inch pie plate.

In a medium bowl, combine cream cheese, ¼ cup sugar, 1 tsp. vanilla extract and 1 egg.

Beat at low speed until smooth; set aside.

In another bowl, beat 3 eggs. Add remaining sugar, the corn syrup and remaining vanilla, mix well.

Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.

Bake 40 to 45 minutes or until center is set.

Let cool and refrigerate 4 hours or until ready to serve.