Pecan cheesecake pie

Yield: 1 Servings

Measure Ingredient
\N \N Pastry for a 9 inch one-crust pie
1 pack (8 oz) cream cheese, softened
⅓ cup Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
1 \N Egg
1¼ cup Chopped pecans
3 \N Eggs
¼ cup Sugar
1 cup Light corn syrup
1 teaspoon Vanilla


Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, ⅓ cup sugar, salt, 1 teaspoon vanilla, and 1 egg. Beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.

In small bowl, combine all topping ingredients. Beat on medium speed just until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center is firm to touch. Store leftovers in refrigerator. Makes 8-10 servings.

Note: Cut the slices small for this pie is quite rich.

the first time I made this was for a PTO dessert dinner when Rebekah was in Kindergarten (she's now in college). I think I got it out of a Pillsbury bake-off booklet, but I don't have that included with my recipe, and it's been too long ago to remember.

Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 15:29:09 EDT From: "Sharon H. Frye" <shfrye@...>

Similar recipes