Gooey Butter Pie

Instructions

1. 1

   Make the Pie Crust

   Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water 1 tablespoon at a time, mixing until dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.

2. 2

   Roll and Fit Crust

   Roll dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing gently into corners. Trim and crimp edges decoratively. Refrigerate while preparing filling.

3. 3

   Preheat Oven

   Preheat oven to 350°F (175°C). Position rack in center of oven.

4. 4

   Cream Butter and Cream Cheese

   In a large bowl, beat softened cream cheese and butter together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down bowl as needed.

5. 5

   Add Eggs and Vanilla

   Add eggs one at a time, beating well after each addition. Mix in vanilla extract and corn syrup until combined.

6. 6

   Add Dry Ingredients

   Sift powdered sugar, flour, and salt together. Add to wet mixture in three additions, mixing on low speed until just combined. The batter will be thick and smooth.

7. 7

   Fill and Bake

   Pour gooey butter filling into prepared pie crust, spreading evenly. Bake for 40-45 minutes until the edges are set and golden but the center still jiggles slightly when shaken. The top should develop a light crackly crust.

8. 8

   Cool the Pie

   Remove from oven and cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools. For best results, refrigerate for 4 hours or overnight.

9. 9

   Dust and Serve

   Just before serving, dust generously with powdered sugar through a fine-mesh sieve. Serve at room temperature or slightly chilled. The center should be delightfully gooey!