Vanilla Pecan Pie Recipe

Vanilla Pecan Pie Recipe
Staff Writer
McCormick

Cheesecake meets pecan pie in this smooth and decadent seasonal dessert.

8
Servings
289
Calories Per Serving
Deliver Ingredients

Ingredients

  • refrigerated pie crust
  • 8  Ounces  cream cheese, softened
  • eggs, divided
  • 3/4  Cups  sugar, divided
  • 4  Teaspoons  vanilla extract
  • 1/2  Cup  light corn syrup
  • 3  Tablespoons  butter, melted
  • 1/4  Teaspoon  salt
  • 2  Cups  chopped pecans, toasted

Directions

Preheat oven to 350 degrees. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

Nutritional Facts

Total Fat
17g
24%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
50mg
17%
Carbohydrate, by difference
20g
15%
Protein
13g
28%
Vitamin A, RAE
85µg
12%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
27mg
3%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
3mg
21%
Phosphorus, P
125mg
18%
Selenium, Se
12µg
22%
Sodium, Na
788mg
53%
Water
63g
2%
Zinc, Zn
2mg
25%

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.