Pecan Cheesecake Pie

Name: Pecan Cheesecake Pie
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

8 ingredients

4 steps

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.