Rich Cream Cheese Pecan Pie Recipe
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"This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie."
Original recipe yield: 1 - 9 inch deep dish pie.
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Rich Cream Cheese Pecan Pie INGREDIENTS:
- 1 (9 inch) deep dish pie crust
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup white sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
- 1 cup semi-sweet chocolate chips
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Rich Cream Cheese Pecan Pie DIRECTIONS:
- In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.
- In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
- Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.
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