So, it’s hard to make everyone happy in a crowd.
I mean, everyone loves homemade dessert of course but everyone has different taste buds.
I don’t think you realize that until you start making food for people on a regular basis.
Well, we had a holiday last week (Happy late 4th!) and of course it’s my duty to bring the dessert.
Well one of my brothers likes citrus and chocolate and no strawberries.
The other brother likes peanut butter but no fruit.
I’m not big on citrus but love any kind of fruit.
Wrangler likes pecan pie.…and anything with cookie butter in it.
I have taught him well. :)
My mom will try anything and my nieces are young so they will try anything but immediently spit it out in the trash can if they don’t like it.
Example: the smallest one (3 yrs old) LOVES peanut butter but hates peanuts…this week :/
So, what I decided to do was just make sure nobody was allergic to pecans and went with this pecan/cheesecake awesomeness.
Now I must confess something.
I’ve never made a pecan pie. Ever.
Yes, I know they are Wranglers favorite but I guess I’m a mean fiancé and bake what I want.
I am the youngest child if that helps you understand my selfishness. :)
Vanilla Pecan Pie
1 refrigerated pie crust (deep dish)
1 pkg cream cheese, Softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons vanilla extract, divided
1/2 cup light corn syrup
3 Tablespoons, melted
1/4 teaspoon salt
2 cups pecans, pieces, toasted
Preheat oven to 350 degrees. Prepare pie crust as directed on package for one layer crust.
Beat cream cheese, 1 of the eggs, 1/4 cup sugar, and 2 t. of vanilla in a large bowl until smooth.
Spread evenly on the bottom of your baked crust and bake for 15 minutes.
In a separate bowl, beat remaining 2 eggs and 1/2 cup sugar with a whisk. Add corn syrup, butter, remaining 2 teaspoons of vanilla, and salt.
Sprinkle toasted pecans evenly over baked cream cheese layer.
Slowly pour the corn syrup mix over the pecans.
Now, being inexperienced with pecan pie I decided to fill this sucker up to the brim because there was still corn syrup mix left.
Big mistake. Luckily, I had a feeling it would overflow while it baked and I had put a cookie sheet under it in the oven.
BUT…when it came time to dish out the pieces to my family…it was close to impossible because the mixture had overflowed and baked its gooeyness right onto the foil pie plate.
So, my advice would be to not fill it up the brim.
Delicious pie, everyone loved it, was told to put it on the keeper list. :)
Just don’t let it overflow. :)
Hugs & Smooches!