Pecan-cheesecake pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch deep-dish pie crust | |
| 8 | ounces | Cream cheese; softened |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1¼ | cup | Pecans; chopped |
| 3 | Eggs | |
| ¼ | cup | Sugar |
| 1 | cup | Light corn syrup |
| 1 | teaspoon | Vanilla |
Directions
TOPPING
Preheat the oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine crean cheese, ⅓ cup sugar, salt, vanilla and 1 egg.
Beat at medium speed until well blended. Spread in bottom of pastry lined pan. Sprinkle with pecans.
In small bowl, combine all topping ingredients. Beat on medium speed JUST until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center if firm to touch.
Cool completely. Cut into small wedges to serve. Refrigerate leftovers.
Makes 8 to 10 servings.
Recipe by: submitted by palgreen@...
Posted to TNT Recipes Digest, Vol 01, Nr 946 by PookyPook <PookyPook@...> on Jan 17, 1998
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