Pecan Delight Cheesecake Pie This delightful dessert combines a rich cheesecake base with a sweet pecan topping, creating a perfect balance of flavors and textures that will impress your guests. Ingredients: For the Cheesecake Layer: 1 refrigerated pie crust 8-ounce package of cream cheese, softened ¼ cup granulated sugar 1 large egg For the Pecan Layer: ? cup dark corn syrup 2 large eggs ? cup granulated sugar 1 ½ tablespoons unsalted butter, melted ½ teaspoon vanilla extract 1 cup pecans Instructions Preparing the Pie Crust Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9.5-inch pie plate with a thin layer of nonstick baking spray. Take the refrigerated pie crust and press it into the pie plate, ensuring that it covers the bottom and sides. Crimp the edges for a decorative touch. Place the pie crust in the refrigerator while you prepare the fillings. Creating the Cheesecake Layer In a mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the large egg to the cream cheese mixture and beat again until well combined. Spread the creamy mixture evenly over the bottom of the unbaked pie crust, creating the cheesecake layer. Making the Pecan Layer In a separate bowl, whisk together the dark corn syrup, eggs, granulated sugar, melted butter, and vanilla extract until well blended. Stir in the pecans, ensuring they are evenly coated with the mixture. Gently spoon the pecan mixture over the cheesecake layer, spreading it out to cover the surface. Baking and Cooling To prevent the edges of the pie crust from burning, cover them with a pie shield or strips of foil. Place the pie in the preheated oven and bake for approximately 50 minutes or until the filling is set and the crust is golden brown. Once baked, remove the pie from the oven and allow it to cool for 1-2 hours. As it cools, the pie will sink slightly from its puffy state.
