- 1 1/2 ounces (half of 3-oz package) cream cheese
- 1/2 stick (1/a cup) butter or margarine
- 1/2 cup sifted flour
- 2 eggs
- 3/4 cup brown sugar (packed)
- 1 teaspoon vanilla
- 1/4 cup corn syrup
- 1/2 cup pecans
- 1/4 stick (2 tbs) butter or margarine, melted
To make shell:
Let cream cheese and 1/2 stick butter soften to room temperature; blend with flour. Chill in refrigerator. Press dough with fingers or back of spoon to line an 8-inch pie pan.
To make filling:
Beat eggs slightly; add brown sugar, vanilla, syrup, pecans, and melted butter. Pour into unbaked shell. Bake in a slow oven (325F) 35 minutes. Serve warm or chilled. Top with whipped cream or ice cream, if desired. Yield: 6 servings.