Pecan Cheesecake Pie

Shouldn’t “The Baking Redhead” do an Irish dessert today? Yes. But, that’s not my thing. I don’t really like mint, green, or dark bread. I know there are lots more yummy desserts out there to choose from, but I couldn’t find anything to float my boat. Oh, I should have made something with oats. Well, maybe next time.
Today’s recipe comes from Southern Living, November 2007. I had the ingredients on hand and decided that it sounded good for today. I only had to use one bowl, and it came together very quickly. My kind of recipe on a rainy Monday in March.
The smell was wonderful as the pie rose up high in the pan. I’m glad it stated to put it on the bottom rack. It helped the crust crisp up and it kept the nuts from burning on top.
The taste is very interesting and hard to describe. You have the pastry crust of a pie, the crunch and sweetness of a pecan pie, but the smooth, creamy center of a cheesecake. I would give this a try if I were you. It is an unbelievable combination. I have only tried it warm and I'm curious how different it will taste cold.


Pecan Cheesecake Pie
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.