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Black-Bottom Pecan Cheesecake Pie Recipe

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This recipe for Black-Bottom Pecan Cheesecake Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller


1/2 (15oz) pkg refrigerated pie crust (1-crust)
1 cup semi-sweet chocolate morsels
3 Tbs whipping cream
1 (8oz) pkg 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 Tbs butter or margarine, melted
1 1/2 cups pecan halves
Chocolate syrup, optional

1. Preheat oven to 350F
2. Put one pie crust into a 9" pie pan, fold edges under and crimp.
3. Microwave chocolate morsels and whipping cream in a small glass bowl at medium (50%) power for 1 to 1 1/2 minutes or until morsels begin to melt. Whisk until smooth and 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 the chocolate layer.
5. Whisk together the corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 tsp vanilla. Stir in the pecans; pour over the cream cheese layer.
6. Bake at 350F for 55 minutes or until set, shielding pie after 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.

Personal Notes:
Personal Notes:
The pie plate will be very full so carefully transfer it to the oven!!




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