Ingredients
1 (9-inch) pie crust, unbaked
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar and 1/4 c. sugar, divided
1/4 tsp. salt
2 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 c. light corn syrup
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Achievable elevated desserts — laminated doughs, cakes, custards
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Combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1 egg. Beat until smooth. Pour into unbaked pie crust. Sprinkle with pecans. Combine 1/4 cup sugar, corn syrup, 1 teaspoon vanilla and 3 eggs. Pour over mixture in crust. Bake 35 to 40 minutes or until top is firm. Cool and refrigerate before serving. The best of two favorites, cheesecake and pecan pie.