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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Science-driven American baking — cookies, pies, cakes with precision
Italian cream cheese — tiramisu, pasta, risotto finishing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 375 degrees. Line pie crust with parchment paper, fill with dried beans or pie weights and bake for 10 minutes. Combine cream cheese, 1/4 cup sugar, egg, and 2 teaspoons vanilla in mixing bowl and beat until smooth. In another bowl beat eggs,corn syrup, sugar and vanilla until well mixed. Pour cream cheese mixture into pie crust, spreading evenly. Sprinkle with pecans. Stir corn syrup mixture again and carefully pour through fork tines over pecans (this technique will keep pecans from shifting). Bake until set, about 40 to 45 minutes. Serve chilled.