Tuesday, January 19, 2010

Pecan Cheesecake Pie


1/2 (15 ounce) package refrigerated pie crusts
1 (8 ounce) 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

Fit pie crust 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 pie crust. 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 degrees 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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