Pecan Cheesecake Pie

Pecan Cheesecake Pie starts with a creamy bottom layer of batter that rises to the top of the crust during baking.

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Ingredients: 

• 1/2 (15-oz.) package refrigerated piecrusts 
• 1 (8-oz.) package cream cheese, softened
• 4 large eggs, divided 
• 3/4 cup sugar, divided 
• 2 teaspoons vanilla extract, divided
• 1/4 teaspoon salt
• 1 1/4 cups chopped pecans
• 1 cup light corn syrup

Directions:

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Southern Living
NOVEMBER 2007