Recipe - Pecan Cheesecake Pie

Pastry for a 9 inch
onecrust pie
1 pack (8 oz) cream cheese,
softened
1/3 cup Sugar
One fourth teaspoon Salt
1 teaspoon Vanilla
1 Egg
1 One fourth cup Chopped pecans

TOPPING
3 Eggs
One fourth cup Sugar
1 cup Light corn syrup
1 teaspoon Vanilla

Preheat oven to 375 degrees. Prepare pastry in deepdish pie plate. In
small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla,
and 1 egg. Beat at medium speed until well blended. Spread in bottom of
pastrylined 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 3540 minutes, or until center is firm to touch. Store leftovers in
refrigerator. Makes 810 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
bakeoff booklet, but I don't have that included with my recipe, and it's
been too long ago to remember.

Posted to EATL Digest 17 October 96

Date: Fri, 18 Oct 1996 15:29:09 EDT

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US