- One recipe Basic Sweet Pie Crust, unbaked and rolled to 1/8-inch thickness
- 8 ounces cream cheese, softened at room temperature
- 3 large eggs plus 1 egg yolk
- 1 cup sugar
- 1 cup light Karo syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preheat the oven to 325°F and position a rack in the lower third of the oven.
Fit the pie dough into a 9- or 10-inch pie plate and crimp the edges decoratively. Refrigerate for at least 30 minutes or up to 1 day (covered).
Whisk the cream cheese until smooth, then add the egg yolk and whisk until well-combined. Spoon the mixture onto the bottom of the pie crust.
In a mixing bowl, combine the eggs, sugar, Karo syrup, and vanilla and mix until smooth. Add the pecans and stir to combine. Pour the pecan mixture over the cream cheese layer and transfer pie to the oven. Bake until crust is deeply golden and the top of the pie cracks just a bit and seems firm and set in the center, usually about 1 hour and 10 to 1 hour and 15 minutes. Transfer pie to a wire rack to cool. Serve warm or at room temperature.
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