Pecan Cheesecake Pie
~~Ingredients ~~
1 refrigerated pie crust, they come 2 to a pack
1 (8oz.) package cream cheese, room temperature
4 large eggs, divided
3/4 cup extra fine granulated sugar, divided
2 teaspoons pure vanilla extract, divided
1/4 teaspoon table salt
1 1/4 cup chopped pecans
1 cup Karo light/clear corn syrup, not the Lite version
~~Instruction ~~
Preheat oven to 350 degrees. Place piecrust into a 9 inch pie plate according to package directions. Fold edges under and crimp.
Beat the cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth.
Pour cream cheese mixture into the pie crust. Sprinkle evenly with chopped pecans.
Whisk together corn syrup and the remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla extract.
Pour mixture over pecan ps. Place pie on a baking sheet and bake at 350° on lowest rack in the oven for 50 to 55 minutes or until pie is set. Cool on a wire rack. Store in the refrigerator.
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