2 (8 ounce) packages cream cheese, softened
1 (16 ounce) can whole kernel corn, undrained
2 eggs, beaten
1/2 teaspoon vanilla extract
2 tablespoons milk
1 cup chopped pecans
1 teaspoon vanilla extract
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in 1/2 cup corn. Mix in eggs, 1/2 teaspoon vanilla and milk. Mix in pecans, 1/2 teaspoon vanilla and butter. Fold into cream cheese mixture. Pour filling into pie crust.
Bake in preheated oven for 25 to 30 minutes, or until knife inserted in center comes out clean. Cool completely before removing from pan.
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