Black-Bottom Pecan Cheesecake Pie

By Lorena_321

Ingredients

• ½ (15 oz.) pkg. refrigerated pie crusts
• 1 cup semisweet chocolate chips
• 3 T. whipping cream
• 1 (8 oz.) pkg cream cheese, softened
• 4 large eggs
• ¾ cup sugar, divided
• 2 t. vanilla, divided
• ¼ t. salt
• 1 cup light corn syrup
• 3 T. butter, melted
• 1 ½ cups pecan halves
• chocolate syrup (optional)

Preparation

Step 1

Preheat oven to 350 degrees.
Unroll pie crust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
Microwave chocolate morsels and whipping cream in a small glass bowl at medium (50% power) 1 to 1 ½ minutes or until morsels begin to melt. Whisk until smooth. Set aside.
Beat cream cheese, 1 egg, ½ cup sugar, 1 t. vanilla, and salt at medium speed until smooth. Pour chocolate mixture into pie crust, spreading evenly. Pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining ¼ cup sugar, and remaining 1 t. vanilla. Stir in pecans; pour over cream cheese layer.
Bake at 350 degrees for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.