Pecan Cheesecake Pie

First of all is it peeecan (like a green pea and a tin can) or is it pecahn (like pa con). I say it like pecahn. Probably depends on where you are from (like creek and crick, "Hey Ma, we are going down to the crick to catch some crawdads for supper).

Anyway, I am trying a little different pecan pie recipe this year. It's from Southern Living Magazine. Here are the basic ingredients. Plus a pie crust. I have to admit I take the easy way and buy the Pillsbury refrigerated pie crusts. They are pretty good.

You beat the softened cream cheese with egg, sugar, vanilla and salt to make the bottom cheesecake layer. Pour into the pie crust and spread evenly.

Sprinkle on chopped pecans. Then whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.

Place pie on baking sheet and and bake at 350 on lowest oven rack for 50-55 minutes. Cool completely on wire rack (about an hour). Now I was a little alarmed when I first took it out of the oven as it was all puffy and cracked. Not pretty.....

But in just a minute or two I could see it start to settle down and reach its goal shape. Now we're talkin.

Pecan Cheesecake Pie
1 refrigerated pie crust
1 8 oz pkg cream cheese softened
4 large eggs divided
3/4 cup sugar divided
2 tsp vanilla divided
1/4 tsp salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Preheat oven to 350. Fit piecrust into a 9 inch pie plate according to package directions. Fold edges under and crimp.

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

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

Bake at 350 on lowest oven rack for 50 to 55 minutes or until pie is set. Cool completely on wire rack. Serve immediately or cover and chill up to two days.