Black-Bottom Pecan Cheesecake Pie

By Debbie54

Ingredients

• ½ 15 oz package refrigerated pie crusts
• 1 cup semisweet chocolate morsels
• 3 Tbsp whipping cream
• 1 8oz package cream cheese, softened
• 4 large eggs
• ¾ cup sugar, divided
• 2 tsp vanilla extract, divided
• ¼ tsp salt
• 1 cup light corn syrup
• 3 Tsp butter or margarine, melted
• 1 ½ cups pecan halves
• Chocolate syrup (optional)

Preparation

Step 1

1)Preheat oven to 350

2)Unroll piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

3)Microwave chocolate morsels and whipping cream in a small glass bowl at medium power (50%) 1 to 1 ½ minutes or until morsels begin to melt. Whisk until smooth. Set aside.

4)Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5)Whisk together corn syrup, melted butter, remaining 3 eggs, remaining ¼ cup sugar, and remaining 1 tsp vanilla. Stir in pecans; pour over cream cheese layer.

6)Bake at 350 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.