"The delicious layer of cream cheese tucked in the middle is sure to please anyone!"
1 (8 ounce) packages
cream cheese, softened
sugar plus 1/4 cup sugar, separated
1 1/4 cups
Heat your oven to 375. Place the pie crust in a 9- inch glass pie plate as directed on the box for one crust filled pie.
In a small bowl, beat all cream cheese, 1/3 cup sugar, 1/4 tsp salt, 1 tsp vanilla and 1 egg with an electric mixer on lowspeed until well blended and smooth. Set aside.
In another bowl, beat 3 eggs with a mixer on medium speed and add remaining ingredients except for pecans. Beat until well blended.
Spread cream cheese mixture on bottom of the crust lined pan. Sprinkle with pecans. Gently pour egg mixture over pecans. Cover the edges of the crust with 2 to 3 inche wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 35 to 45 minutes or until center is set. Cool completely, about 2 hours, before serving.