One of my favorite pies elevated to deep dish decadence!
Smooth and creamy caramel chock-full of fresh pecans, this dessert is worthy of any special occasion, or bake one just because ... you know just because you want to! Sooo good!
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/4 cup sugar
16 ounces (2 cups) light corn syrup
1 1/2 cups firmly packed light brown sugar
1/3 cup unsalted butter, melted
4 large farm fresh eggs, lightly beaten
4 farm fresh egg yolks, lightly beaten
1 tbls vanilla extract
1 tsp salt
3 1/2 cups pecan halves
To make the Crust:
Wrap the outside of a 9-inch springform pan in aluminum foil (don't skip this step as the pie has a tendency to leak a bit while baking). Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Gradually add the flour and sugar, and beat well. Shape the dough into a flat disc. Cover and chill 15 minutes.
Roll the dough into a 13″ circle. Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of pan. Cover and chill while preparing the filling.
To make the Filling:
Preheat oven to 375 degrees. Whisk together the corn syrup, brown sugar, and melted butter. Add the eggs, egg yolks, vanilla, and salt, and stir well. Stir in the pecans. Pour the filling into the crust.
Bake for 15 minutes. Reduce oven temperature to 300 degrees. Bake 2 hours and 15 minutes or until set. If necessary, shield the pie with foil to prevent excess browning.
Cool completely on a wire rack. Cover and chill. Remove the sides of the springform pan before serving.
Recipe slightly adapted from Bake or Break and Southern Living
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