Pecan Pie With Cream Cheese Crust

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Martha Stewart


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10 ounces pecan halves (2 3/4 cups), toasted

4 large eggs, lightly beaten

1 cup packed dark-brown sugar

1 cup light corn syrup

4 ounces (1 stick) unsalted butter, melted and cooled

2 tablespoons pure vanilla extract

1/2 teaspoon salt

Cream Cheese Pie Crust

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