4 pounds Pastry for One-Crust Pies
60 ounces cream cheese, softened
1 pound granulated sugar
12 ounces eggs (about 7 total)
1 teaspoon salt
2 tablespoons vanilla
35 ounces pecan pieces
20 ounces eggs (about 11 total)
8 ounces brown sugar
40 ounces corn syrup
1 tablespoon vanilla
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 5 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at
°F for 10 minutes or until set. Cool.
2. Combine cream cheese and sugar in mixer bowl. Beat on medium until smooth, using flat beater.
3. Add 7 eggs, salt, and 2 Tbsp vanilla to creamed mixture. Beat until smooth. Spread 12 oz filling into each pie shell.
4. Combine 11 eggs, sugar, corn syrup, and 1 Tbsp vanilla in mixer bowl. Mix until blended. Scale 10 oz (approximately 1 cup) over pecans.
5. Bake at 350°F for 40-45 minutes.
6. Cool. Refrigerate 6-8 hours before serving.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For the filling, portion 11 oz cream cheese filling, 8 oz (1 cup) syrup mixture, and 4 oz pecans per pie.
60 ounces cream cheese, softened
1 pound granulated sugar
12 ounces eggs (about 7 total)
1 teaspoon salt
2 tablespoons vanilla
35 ounces pecan pieces
20 ounces eggs (about 11 total)
8 ounces brown sugar
40 ounces corn syrup
1 tablespoon vanilla
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 5 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at
°F for 10 minutes or until set. Cool.
2. Combine cream cheese and sugar in mixer bowl. Beat on medium until smooth, using flat beater.
3. Add 7 eggs, salt, and 2 Tbsp vanilla to creamed mixture. Beat until smooth. Spread 12 oz filling into each pie shell.
4. Combine 11 eggs, sugar, corn syrup, and 1 Tbsp vanilla in mixer bowl. Mix until blended. Scale 10 oz (approximately 1 cup) over pecans.
5. Bake at 350°F for 40-45 minutes.
6. Cool. Refrigerate 6-8 hours before serving.
Yield: 7 7/8 inch pies
Notes: Potentially hazardous food. Store at temperature below 41°F.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For the filling, portion 11 oz cream cheese filling, 8 oz (1 cup) syrup mixture, and 4 oz pecans per pie.
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