Deep Dish Pecan Pie

Deep Dish Pecan Pie

This is the grande dame of pecan pies. It slices best when chilled and served the next day. Make your servings small for this pecan-packed decadent dessert.

1 cup butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
1/4 cup sugar
1 (16-ounce) bottle light corn syrup (2 cups)
1 1/2 cups firmly packed light brown sugar
1/3 cup butter or margarine, melted
4 large eggs, lightly beaten
4 egg yolks, lightly beaten
1 tablespoon vanilla extract
1/2 teaspoon salt
3 1/2 cups pecan pieces or halves

.
Beat 1 cup butter and cream cheese at medium speed of an electric mixer
until creamy. Gradually add flour and 1/4 cup sugar, beating well. Shape
dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a
13" circle; carefully transfer to an ungreased 9" springform pan. (We
recommend covering the outside of your springform pan with aluminum foil
before filling and baking this pie. It’s a safeguard against leaks.) Press
dough up sides of pan. Cover and chill. Combine corn syrup, brown sugar, and
melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg
yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into
unbaked pastry-lined pan.

Bake at 375° for 15 minutes. Reduce oven temperature to 300°: bake 2 hours
and 15 minutes, shielding pie with aluminum foil to prevent excess browning,
if necessary. Cool completely on a wire rack. Cover and chill, if desired.
Remove sides of springform pan to serve.

Yield 1 (9") pie

Oxmoor House, JANUARY 2000 Christmas with Southern Living 2000

Servings: 4