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    Pecan Cheesecake Pie


    Source of Recipe


    Southern Living, NOVEMBER 2007

    Recipe Introduction


    This puffs up really high in the oven, and then deflates!
    May want to use deep dish pie pan or it is hard to get all the filling in the pan.

    Prep: 15 min., Bake: 55 min., Cool: 1 hr.

    Yield: Makes 8 servings

    List of Ingredients




    1/2 (15-oz.) package refrigerated piecrusts
    1 (8-oz.) package cream cheese, softened
    4 large eggs, divided
    3/4 cup sugar, divided
    2 teaspoons vanilla extract, divided
    1/4 teaspoon salt
    1 1/4 cups chopped pecans
    1 cup light corn syrup






    Recipe



    Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

    Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

    Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

    Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.





 

 

 


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