Vanilla Pecan Pie

What You'll Need

Crust: (or use 1 refrigerated pie crust)

4 tablespoons cold butter, cut into cubes

1 + 1/2 cups all-purpose flour

1/4 teaspoon salt

4 tablespoons shortening

3 - 5 tablespoons ice water

Filling:

3/4 cup sugar, divided

1 package (8 ounces) cream cheese, softened

3 eggs, divided

4 teaspoons McCormick® Pure Vanilla Extract, divided

1/2 cup light corn syrup

3 tablespoons butter, melted

1/4 teaspoon salt

2 cups pecan pieces, toasted

For serving:

whip cream

How to Make It

If using premade crust skip steps 1 and 2.

In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.

Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.

Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.

Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.

Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.