"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blackbottom Pecan Cheesecake Pie Recipe

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This recipe for Blackbottom Pecan Cheesecake Pie, by , is from The Phillips Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Phillips
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (15 oz) pkg. refrigerated pie crusts
1 cup semisweet chocolate morsels
3 TB whipping cream
1 (8 oz) package cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 tsp. vanilla extract, divided
1/4 tsp salt
1 cup light corn syrup
3 TB butter or margarine, melted
1 1/2 cups pecan halves
Chocolate syrup (optional)

Directions:
Directions:
1. Preheat oven to 350
2. Unroll piecust; fit into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
3. Microwave chocolate morsels and whipping cream in a small glass bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.
4. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into pie crust, spreading evenly. Pour cream cheese mixture over chocolate layer.
5. Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp. vanilla. Stir in pecans; pour over cream cheese layer.
6. Bake at 350 for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes; cook 55 minutes

 

 

 

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