Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (8 oz) cream cheese, softened
1/2
cup sugar
1
egg
1
teaspoon vanilla
1/4
teaspoon salt
1
cup chopped pecans
1
cup corn syrup
2
tablespoons butter, melted
1/4
cup sugar
3
eggs
1
teaspoon vanilla
Preparation
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.
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.
Bake 45 to 50 minutes or until set. Cool completely. Cover and refrigerate any remaining pie.
