I found it through the Pioneer Woman who found it from Never Enough Thyme, who found it in Southern Living!
Making it was fun and super quick.
I whipped one up for our supper company. Everyone loved it!
Ingredients½ (15 oz.) package refrigerated piecrusts
1 (8 oz.) package cream cheese, softened
4 large eggs, divided
¾ cup sugar, divided
2 tsp. vanilla extract, divided
¼ tsp. salt
1 ¼ cups chopped pecans
1 cup light corn syrup
Preheat oven to 350.
Combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt.
Beat at medium speed with an electric mixer until smooth.
Pour the cream cheese mixture into the pie crust.
Chop the pecans and spread them evenly over the cream cheese mixture.
In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
Whisk everything together until it’s well combined, and pour the mixture over the pecans.
Place the pie on a baking sheet.
Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set. Cool completely on a wire rack (about 1 hour).
Serve immediately, or cover and chill up to 2 days.