Four-Layer Pecan Pie

I hope everyone had a fabulous Thanksgiving!! I ate way too much and felt miserable... sounds about right! My mom cooked most of the meal, but I did contribute a pie.

I knew I wanted to contribute something that didn't involve a lot of work on Turkey Day. With only one oven and a million things that needed to be cooked, I was not going to get up at the crack of dawn (after driving forever the night before) and bake it. So, I crossed my fingers, made the pie last weekend, wrapped it in two layers of plastic wrap and two layers of foil, stuck it in the freezer, and hoped it would fair well.

Folks, I am happy to report that this pie is delicious and you should go make one ASAP. It has a delicious graham cracker crust, a creamy cheesecake layer, a sprinkling of pecans, and a delicious sweet sugary layer on top. It's quite heavenly. Just make it, ok?







































Four-Layer Pecan Pie

Recipe adapted from mrfood.com

Ingredients:

1 graham cracker pie crust

1 (8-ounce) package cream cheese, softened

1/2 cup sugar, divided

2 teaspoons vanilla extract, divided

4 eggs, divided

1 cup corn syrup

1 1/4 cups chopped pecans

Directions:

Preheat oven to 375 degrees. In a medium bowl, combine the cream cheese, 1/4 cup of the sugar, 1 teaspoon of the vanilla extract, and 1 egg. Beat at low speed until smooth; set aside. In another medium bowl, beat 3 eggs. Add the remaining sugar, the corn syrup, and the remaining vanilla; mix well. Spread the cream cheese mixture into the pie crust. Sprinkle with the pecans and slowly pour corn syrup mixture over pecans. Bake 40 to 45 minutes, or until the center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Hope you're having a wonderful day!!!

Still feeling over-stuffed? Get your fit on with my Turkey Day Workout!