Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 premade graham cracker pie crust
- 1 (8oz) package of cream cheese, softened
- 4 large eggs, divided
- 3/4 cup sugar, divided
- 2 teaspoon vanilla extract, divided
- 1/4 teaspoon salt
- 1 1/4 cups chopped pecans
- 1 cup light corn syrup
Directions
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract, and salt at medium speed with your electric mixer (prefer handheld) until smooth.
Pour mixture into the pie crust and spread until even with spatula.
Sprinkle evenly with the chopped pecans.
Whisk together light corn syrup, remaining eggs, remaining sugar, and remaining vanilla extract, then pour mixture over the pecans.
Place pie on baking sheet.
Bake at 350 F on lowest rack of oven for 50 to 55 minutes or until pie sets. Cool on wire rack at least 1 hour or until completely cool.