Pecan Cheesecake Pie

By á-25138

Ingredients

• For the cheesecake filling:
• pastry for a 9-inch pie*
• 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

Details

Adapted from bakeorbreak.com

Preparation

Step 1

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.