This is a pecan pie with a cheesecake twist. Absolutely loved every time I make one. They are so easy to whip up when you have unexpected company coming. Found in a Southern Living Magazine years ago.
Servings: 10-12Prep Time: 5 minutes Cook Time: 55 minutes
1 refrigerated pie-crust or home-made according to recipe
1 (8oz) pkg cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp vanilla, divided
1/4 tsp salt
1 1/4 cups chopped pecans (I used more than that)
1 cup light corn syrup
Fit pie-crust into 9 inch pie plate, fold under edges, and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with electric mixer until smooth. Pour cream cheese mixture into pie-crust. Sprinkle evenly with chopped pecans.
Whisk together corn syrup, remaining 3 eggs, 1/4 cup sugar, 1 tsp vanilla; pour mixture over pecans. Place pie on baking sheet.
Bake at 350 on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
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