Pecan Cheesecake Pie

By srumbel

This pie is perfect after a weeknight meal or even on a holiday table. It truly is the best of both worlds...rich, creamy cheesecake in a flaky, buttery pie crust. A dessert almost too good to be true.
from gooseberrypatch.com

Ingredients

• 9-inch pie crust
• 8-oz. pkg. cream cheese, softened
• 4 eggs, divided
• 3 ⁄4 c. sugar, divided
• 2 t. vanilla extract, divided
• 1 ⁄4 t. salt
• 1-1 ⁄4 c. chopped pecans
• 1 c. light corn syrup

Preparation

Step 1

Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees 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 2 days. Serves 8.