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I discovered a solitary pie crust that had been abandoned and forgotten about, occupying the right hand side of the bottom shelf of the refrigerator, and I was determined to put it to use.


pecan cheesecake pie

1 refrigerated pie crust

1 package (8-ounces) cream cheese, softened

4 eggs

3/4 cup sugar

2 teaspoons vanilla

1/4 teaspoon salt

3/4 cup chopped pecans

1 cup light corn syrup

Heat oven to 350F. Place pie crust in 9-inch glass pie plate.

In a medium bowl, beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon of vanilla and the salt with an electric mixer on medium speed until smooth. Pour mixture into crust, sprinkle evenly with chopped pecans.

In a large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla with a whisk. Pour mixture over pecans. Place plate on cookie sheet.

Bake on lowest oven rack for 50 to 55 minutes, or until set. Cool completely on cooling rack, about an hour.


Recipe adapted from Pillsbury