Zutaten für Myrtlewood Pecan Pie
- 9 Inch Pie Shell
- 8 ounces (227g) cream cheese, softened
- 1 large egg
- ⅓ cup (35g) granulated sugar (for cream cheese layer), ¼ cup (50g) granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 cup (140g) pecan halves
- Eggs
- Light Corn Syrup
- a pinch of salt
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Zubereitung von Myrtlewood Pecan Pie
- Preheat oven to 350°F (175°C).
- In a food processor, combine 8 ounces cream cheese, 1 large egg, ⅓ cup (35g) granulated sugar, and 1 teaspoon vanilla extract. Process until light and fluffy.
- Gently spread the cream cheese mixture evenly into an unbaked 9-inch pie crust.
- Sprinkle 1 cup (140g) pecan halves evenly over the cream cheese layer.
- In a separate bowl, whisk together 3 large eggs until light and frothy.
- Gradually whisk in 1 cup (240ml) light corn syrup, ¼ cup (50g) granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until well combined.
- Pour the pecan filling evenly over the pecan and cream cheese layers.
- Carefully place the pie on a baking sheet to catch any spills. Bake for 60-70 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, loosely cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
144g
Fat
66g
Carbs
27g
