Rich Cream Cheese Pecan Pie

This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie.

• Calories: 650 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 eggs
• ¼ cup white sugar
• 1 cup light corn syrup
• ⅓ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (9 inch) deep dish pie crust
• 1 ¼ cups chopped pecans
• 1 cup semi-sweet chocolate chips

Recipe Instructions

Step 1

In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.

Step 2

In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.

Step 3

Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.