Email to Cat      

Pecan Cheesecake Pie *

Source of Recipe


Southern Living magazine



List of Ingredients



• 1/2 (15-ounce) package refrigerated pie crusts
  
• 1 (8-ounce) package cream cheese, softened
  
• 4 large eggs, divided
  
• 3/4 cup sugar, divided
  
• 2 tsp vanilla extract, divided
  
• 1/4 tsp salt
  
• 1-1/4 cup chopped pecans
  
• 1 cup light corn syrup
  






Instructions



1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
   
   
2. Beat cream cheese, one egg, 1/2 cup sugar, 1 teaspoon 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 teaspoon vanilla; pour mixture over pecans. Place on a baking sheet.
   
   
3. Bake at 350° on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour, or until completely cool. Serve immediately, or cover and chill up to two days.
   
   Makes 8 servings.