Shelly's Recipe

PECAN CHEESECAKE PIE

Category: Cheesecake

1/2 (15-oz) pkg refrigerated piecrusts
1 (8-oz) pkg cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp vanilla extract, divided
1/4 tsp salt
1 1/4 cups chopped pecans
1 cup light corn syrup

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

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt 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 tsp 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.