PECAN CHEESECAKE PIE

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Pecan Cheesecake Pie image

A very simple pie that will wow your crowd! Half cheesecake, half pecan pie, a sure fire recipe for a great dessert.

Provided by RobertGoodman

Categories     Dessert

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

9 inches pie shells
4 large eggs
2 teaspoons vanilla extract
3/4 cup sugar
1/3 teaspoon salt
1 1/4 cups pecans
8 ounces cream cheese, softened
1 cup light corn syrup

Steps:

  • Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
  • Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
  • Bake at 350° for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.

Nutrition Facts : Calories 563.3, Fat 32.2, SaturatedFat 9.9, Cholesterol 136.9, Sodium 359.1, Carbohydrate 65.2, Fiber 2.5, Sugar 31.2, Protein 8.2

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