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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Four Layer Pecan Pie Recipe

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This recipe for Four Layer Pecan Pie is from Bolze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pie crust refrigerated rolled pie crust (from a 15-ounce package)
1 package cream cheese (8-ounce) cream cheese softened
1/2 cup sugar cup sugar divided
2 teaspoons vanilla extract vanilla extract divided
4 eggs eggs divided
1 cup corn syrup corn syrup
1 1/4 cups pecans chopped pecans
Directions:
Directions:
Preheat oven to 375°. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Our Four-Layer Pecan Pie recipe is layered with creamy filling, crunchy pecans, and a flaky refrigerated pie crust that truly make this a delectable dessert. Top it with a scoop of your favorite ice cream and a drizzle of maple syrup for a dessert you'll want to eat over and over again.

 

 

 

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