 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert. 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 |
Directions:
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.
|
|