Pecan Cheesecake Pie

The name of this pie is enough to draw you in. I saw this recipe on MyRecipes.com and just had to try it. According to myrecipes.com, this recipe originally came from the wonderful magazine also known as Southern Living, November 2007.

We are having our parents and grandparents over for lunch tomorrow since it is Grandparents' Day. We are serving ham, potato casserole, green beans, homemade mac-n-cheese (thanks to my sister-in-law, Elizabeth), and rolls. Then, for dessert, we will be enjoying Pecan Cheesecake Pies. I hope they taste as good as they sound! I baked the pies tonight. They will chill in the fridge until lunch tomorrow. I'll let you know how they taste later. Here is the recipe for those who are interested:

Pecan Cheesecake Pie

Prep: 15 min., Bake: 55 min., Cool: 1 hr

1/2 (15 oz) pkg refrigerated piecrusts (I used the frozen deep dish piecrusts in their own tins)

1 (8 oz) pkg cream cheese, softened

4 large eggs, divided

3/4 cup sugar, divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

1 1/4 cups chopped pecans

1 cup light corn syrup

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

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup, remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. 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.

Yield: Makes 8 servings (This recipe is for one pie. I doubled it.)