Sunday, March 1, 2009

Pecan Cheesecake Pie

Prep: 15 min., Bake: 55 min., Cool: 1 hr.

Makes 8 servings
* 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

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.

Jennifer Davick; Buffy Hargett


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by Add to Technorati Favorites