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.