Pecan Cheesecake Pie

Photo by connie g.
Adapted from bakeorbreak.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bakeorbreak.com

Ingredients

  • pastry for a 9-inch pie*

  • For the cheesecake filling:

  • 8

    ounces cream cheese, softened

  • 1

    large egg

  • 1/2

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • 1

    & 1/4 cups chopped pecans

  • For the pie filling:

  • 1

    cup light corn syrup

  • 3

    large eggs

  • 1/4

    cup granulated sugar

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350°. Place oven rack at lowest position. Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate. To make the cheesecake filling: Using an electric mixer on medium speed, beat cream cheese, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling. To make the pie filling: Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans. Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.

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