Pecan Cheesecake Pie

Pecan pie is sacred at Thanksgiving dinner at my parents' house. I'm always supposed to bring it, but NEVER allowed to experiment. Not even a splash of bourbon for richness. And I was almost banished permanently from the county for bringing one with chocolate as a major part of the recipe.


Nope...it's the Better Homes and Gardens recipe that's required. Just eggs, butter, corn syrup, sugar and pecans. Nothing else. Period.


But I have a devious plan for this year. I tore this recipe out of last year's Southern Living. Finally got around to trying it last week. It's delicious. Creamier than the traditional. But just as full of pecan flavor. It's what I'm taking to the Thanksgiving feast this year. Whether they're ready for it or not. Shhhhhh...don't tell my mother.


Pecan Cheesecake Pie
From Southern Living.
Serves eight.

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

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Beat 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 piecrust; sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet.

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.