Pecan Cheesecake Pie

By Amanda Campbell

I made this for a thanksgiving, and it was a huge hit. The Campbell boys finished it off the next day, so I guess they enjoyed it. It's yummy!


1 (10 inch) unbaked pie shell

Filling:

1 (8 oz.) cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla extract
1 large egg
1 1/4 c. chopped pecans

Preheat oven to 350°F.
In medium bowl blend softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture into unbaked pie shell. Sprinkle 1 1/4 cups pecans.


Topping:

3 lg. eggs
1 c. light Karo syrup
1 tsp. vanilla
1/2 c. sugar

In another bowl blend 3 eggs, 1 cup corn syrup, 1 teaspoon vanilla and 1/2 cup sugar until smooth. Gently pour mixture over nuts.
Bake at 350°F on center oven rack for 50-60 minutes or until center is set and pastry is golden; cool on wire rack.

Serves 8.