Myrtlewood Pecan Pie Recipe

Name: Myrtlewood Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch pie shell, unbaked; 8 ounces cream cheese; 1 large egg; ⅓ cup sugar; 1 teaspoon vanilla; 1 ¼ cups pecans, coarsely chopped; 3 eggs; 1 cup light corn syrup; ¼ cup sugar; 1 teaspoon vanilla; ¼ teaspoon salt

Servings: persons

1 9-inch pie shell, unbaked
8 ounces cream cheese
1 large egg
⅓ cup sugar
1 teaspoon vanilla
1 ¼ cups pecans, coarsely chopped
3 eggs
1 cup light corn syrup
¼ cup sugar
1 teaspoon vanilla
¼ teaspoon salt

1
Preheat oven to 350F degrees.
2
In a food processor, process the cream cheese, 1 egg, 1/3 cup sugar and 1 teaspoon vanilla until fluffy.
3
Spread the mixture in the bottom of the unbaked pie shell.
4
Sprinkle the pecans over the cheese mixture.
5
For the filling, beat the 3 eggs with an electric mixer until foamy.
6
Add the corn syrup, 1/4 cup sugar, 1 teaspoon vanilla and the salt and combine.
7
Pour over the pecans.
8
Bake for 60 minutes.
9
Serve warm or cold.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 9-inch pie shell, unbaked, 8 ounces cream cheese, 1 large egg, ⅓ cup sugar, and more.

Yes, Myrtlewood Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Myrtlewood Pecan Pie

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