Pecan Cream Cheese Pie

• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Sugar, Plus 3 Tablespoons, Divided
• 4 whole Eggs, Divided
• 2 teaspoons Vanilla Extract, Divided
• 1/4 teaspoons Salt
• 1 whole Unbaked Deep Dish Pie Crust
• 1-1/4 cup Pecan Pieces
• 3/4 cups Corn Syrup (light Or Dark)
• 3 Tablespoons Melted Butter

1. 1. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into the pie crust and sprinkle evenly with pecan pieces.
2. 2. Whisk together remaining 3 eggs just until mixed. Add corn syrup, the remaining 3 tablespoons of sugar, melted butter and remaining teaspoon of vanilla.
3. 3. Place the partially filled pie shell on a baking sheet and cover the edges with foil. Slowyly pour the syrup mixture over the pecans.
4. 4. Bake at 375 degrees for 20 minutes. Remove foil and bake for 20 minutes longer or until pie is set. Cool completely on a wire rack and then cover and chill to store.

weight cream cheese, sugar, eggs, vanilla, ubc, pie crust, ube, butter

Taken from tastykitchen.com/recipes/desserts/pecan-cream-cheese-pie/ (may not work)