Black Bottom Pecan Cheesecake Pie

June 09, 2010

Black Bottom Pecan

Cheesecake Pie


1/2 of a 15 oz. Packaged Pie Crust 8 oz. Cream Cheese, softened 1 cup Semi-Sweet Chocolate Chips 3 Tbsp. Whipping Cream 4 Large Eggs 3/4 cup Sugar, divided 2 tsp. Vanilla Extract 1/4 tsp. Salt 1 cup Light Corn Syrup 3 Tbsp. Butter, melted 1-1/2 cups Pecan Halves Chocolate Syrup to drizzle after	Preheat oven to 350 degrees. Fit pie crust into a 9" pie plate. Fold and crimp edges. Microwave chips and whipping cream on med. at 50% power. Whisk until smooth, set aside. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt until smooth. Pour chocolate mix into pie crust and spread evenly. Pour cream cheese mix over that. Whisk corn syrup, melted butter, 3 eggs, 1/4 cup sugar, and tsp vanilla. Stir in pecans. Pour over cream cheese. Bake 55 min. or until set. Shield pie with foil after 45 min. to prevent excessive browning. Cool completely. Drizzle with chocolate syrup.