Because of its size you’ll really want to chill this before slicing, A little goes a long way.
1 cup butter or margarine, softened
2 (3-ounce) packages cream cheese, softened
2 cups all-purpose flour
¼ cup sugar
1 (16-ounce) bottle light corn syrup (2 cups)
1½ cups firmly packed light brown sugar
⅓ cup butter or margarine, melted
4 large eggs, lightly beaten
4 egg yolks, lightly beaten
1 tablespoon vanilla extract
½ teaspoon salt
3½ cups pecan pieces or halves
Beat 1 cup butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour and ¼ cup sugar, beating well. Shape dough into a flat disc; cover and chill 15 minutes. Roll chilled dough to a 13“ circle; carefully transfer to an ungreased 9” spring form pan. (We recommend covering the outside of your spring form pan with aluminum foil before filling and baking this pie. It’s a safeguard against leaks.) Press dough up sides of pan. Cover and chill.
Combine corn syrup, brown sugar, and melted butter in a large bowl; stir well with a wire whisk. Add eggs, egg yolks, vanilla, and salt; stir well. Stir in pecans. Pour filling into unbaked pastry-lined pan.
Bake at 375° for 15 minutes. Reduce oven temperature to 300°: bake 2 hours and 15 minutes, shielding pie with aluminum foil to prevent excess browning, if necessary. Cool completely on a wire rack. Cover and chill, if desired. Remove sides of spring form pan to serve.
From the kitchen: http://mattbites.typepad.com/mattbites/
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