Pecan Cheesecake Pie

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

Yield
Makes 8 servings
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


Preparation
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.

source:
by: myrecipes.com
Jennifer Davick; Buffy Hargett