Pecan Cheesecake Pie

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 8-10 servings

Pecan Cheesecake Pie

Ingredients

pastry for a 9-inch pie*
For the cheesecake filling:
8 ounces cream cheese, softened
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 & 1/4 cups chopped pecans
For the pie filling:
1 cup light corn syrup
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°. Place oven rack at lowest position.

Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.

To make the cheesecake filling:

Using an electric mixer on medium speed, beat cream cheese, egg, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.

To make the pie filling:

Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.

Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.

Notes


Pie can be kept covered and refrigerated for up to 2 days.