Pecan Cheescake Pie
Ingredients:
½ (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
¾ cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 ¼ cups chopped pecans
1 cup light corn syrup
Instructions:
Fit piecrust into a 9-inch pie plate according to package directions
Fold edges under, and crimp
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
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
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
Fold edges under, and crimp
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
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
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
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