Layered Pecan Pie
Layered Pecan Pie hides a cream cheese layer under the classic corn syrup and pecan filling. The base is beaten smooth with a little salt, spooned into the shell, and topped with chopped pecans before the syrup custard goes over. That tangy middle cuts through the sweetness that makes plain pecan pie heavy. It needs only one bowl of each filling, a basic crust, and about an hour from start to finish.
Instructions
Heat the oven to 375°F.
In a bowl, beat the cream cheese with the ⅓ cup of sugar and the salt until the mixture is smooth and free of lumps.
Add the single egg and the first teaspoon of vanilla, beating well after each addition so the filling stays smooth.
Spoon the cream cheese mixture into the unbaked pie shell and spread it evenly. Scatter the chopped pecans over the top.
In a separate bowl, beat the 3 eggs with the corn syrup, the remaining ¼ cup of sugar and the second teaspoon of vanilla until well combined.
Pour this mixture slowly over the pecans so they stay in place and the layers remain distinct.
Bake for 35 to 40 minutes, until the filling is set.
Make it personal.
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