1 pkg (8 oz) cream cheese, softened1/3 cup sugar1/4 tsp salt1 tsp vanilla1 egg3 eggs1/4 cup sugar1 cup corn syrup1 tsp vanilla1 1/4 cups chopped Schermer Pecans1 - 9 in deep dish unbaked-frozen pie crust
Heat oven to 375 degrees F. In small bowl with electic mixer, beat cream cheese, 1/3 cup sugar, the salt, 1tsp vanilla and 1 of the egg on low speed until smooth and well blended; set aside. In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 tsp vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of pie crust. Sprinkle with Schermer Pecans. Gently pour corn syrup mixture over pecans. Bake 35 to 45 minutes or until center is set. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.