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1
Preheat oven to 350F
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2
Roll two of the pie crusts together and press into large pie dish.
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3
Krimp edges and remove excess.
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4
Use a fork to poke holes in the bottom of the crust to prevent air pockets.
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5
Repeat this step with a second pie dish.
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6
(Recipe makes two pies)
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7
In large bowl combine one of the 8 oz packages of cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt.
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8
Beat with an electric mixer until smooth.
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9
Pour mixture into pie crust and use a spatula to distribute evenly.
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10
Repeat this step with the second pie crust.
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11
Sprinkle 2 cups of the chopped pecans on top of each pie (Use a total of 4 cups chopped pecans).
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12
Make sure to leave about 1/8th of an inch for the glaze.
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13
In a separate bowl, stir to combine 1 cup corn syrup, 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla.
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14
(Don't use an electric mixer or it will add air to the glaze and make it foamy).
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15
This glaze will be divided and used for both of the pies.
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16
You might not use all of the glaze and be sure not to add too much or it will make the pie runny.
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17
Use a spoon to slowly drizzle the glaze over the pie until you have an even coat of about 1/8th an inch thick.
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18
If you add it too fast you will displace the pecan.
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19
Repeat this step for the second pie.
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20
Bake both pies on the center rack for about 50 - 55 minutes.
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21
The crust usually cracks slightly and you want a nice golden brown color.
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22
Let cool for about an hour.
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23
Refrigerate overnight and serve chilled.
