Pecan Cheesecake Pie

What You'll Need

For the cheesecake layer

• one refrigerated pie crust (I use Pillsbury)
• one package cream cheese (8 oz.)
• 1/4 cup sugar
• one egg

For the pecan layer:

• 2/3 cup dark corn syrup
• 2 eggs
• 2/3 cup sugar
• 1 1/2 Tablespoons butter, melted
• 1/2 teaspoon vanilla
• one cup pecans

How to Make It

Spray a 9 inch pie plate with non stick baking spray.

Press the pie crust into the pie plate and crimp the edges.

Set aside. (do not bake)

Beat the cream cheese and sugar until creamy. Add the egg and beat again.

Spread in the bottom of the unbaked pie crust.

Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla.

Stir in the pecans.

Gently spoon the mixture over the cheesecake layer.

Cover the edges of the pie crust with strips of foil, so it doesn't burn.

Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely.

It will be puffy when it comes out, but it will sink as it cools.

Keep refrigerated. Cut into 12 slices.