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Mystery Pecan Pie

Yield Makes 8 servings

Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 1 (8-ounce) package cream cheese, softened
  • 4 large eggs, divided
  • 3/4 cup sugar, divided
  • 2 teaspoons vanilla, divided
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup light corn syrup

How to Make It

  1. Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

  2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.

  3. Stir together corn syrup, remaining eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour mixture over pecans.

  4. Bake at 350° for 50 to 55 minutes or until set.