2011 State Fair Pecan Pie

(2)
2 reviews.
  • 30 min prep time
  • 1 hr 20 min total time
  • 12 ingredients
  • 8 servings

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/2
cup sugar
1
egg
1
teaspoon vanilla
1/4
teaspoon salt
1
cup chopped pecans

Custard Filling

1
cup corn syrup
2
tablespoons butter, melted
1/4
cup sugar
3
eggs
1
teaspoon vanilla

Directions

  1. 1 Heat oven to 350°F. Unroll 1 pie crust on work surface. Lightly brush top of crust with water. Unroll remaining crust, and place on top of other crust. Gently roll or press crusts together. Place in ungreased 9-inch pie plate. Fold edges under; flute edges.
  2. 2 In large bowl, beat cream cheese, sugar, egg, vanilla and salt with electric mixer on medium speed until smooth; pour into crust. Sprinkle with pecans. Stir together custard filling ingredients; pour filling over pecans.
  3. 3 Bake 45 to 50 minutes or until set. Cool completely. Cover and refrigerate any remaining pie.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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