Wednesday, November 24, 2010

Pecan Cheesecake Pie

Southern Living Pecan Cheesecake Pie
This pie is better in a deep dish pie pan as the comments said it overflowed the regular pie plates.
1 refrigerated pie crust
8 oz cream cheese, room temperature
1 egg
1/4 tsp salt
1 tsp vanilla extract
Beat all ingredients with a mixer on medium speed until creamy. Pour into pie shell.
Chop 1 1/4 cup pecans and pour over cream cheese mixture.
1 cup light corn syrup
1/4 cup sugar
3 eggs
1 tsp vanilla
Whisk ingredients together and pour over pecans.
Place pie pan on baking sheet and bake at 350 degree preheated oven for 50-55 minutes. My pie was still very jiggly so I put aluminum foil on the top and baked an additional 15 minutes. Remove from oven and cool on wire rack for 1 hour. Serve or cover and chill for up to two days.

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