Pecan Cheesecake Pie

• Vegetarian

• Refrigerated

  • 3 Egg

• Condiments

  • 2/3 cup Corn syrup, dark

• Baking & Spices

  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1 1/2 tbsp Butter
  • 1 package Cream cheese

Found on insidebrucrewlife.com

Description

Directions

• Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake)
• Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
• Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesnt burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool 2-3 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through. Cut into 12 slices.