Black-Bottom Pecan Cheesecake Pie

So with Thanksgiving coming up I've been thinking a lot about pie (hence my next next 2 posts) - and apparently not thinking about any pies, but more specifically black-bottom pies. Mmmm. And also because sometimes it's nice to throw a different kind of pie at the Thanksgiving table then the usual pumpkin, pecan, apple. (Oh, not that I'm condoning food-fighting with these pies, in fact I am ardently opposed to such actions. These pies are too delicious to be thrown at anyone. Savor them. Savor them, I say.)



1 9 inch Piecrust
1 cup Semisweet Chocolate Chips
3 Tbsp Whipping Cream
1 8oz 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 Tbsp Butter, melted
1 1/2 cups Pecan Halves

1. Preheat oven to 350 degrees

2. Unroll piecrust; fit into 9-inch pie plate according to package directions. Fold edges under and crimp.

3. Microwave chocolate chips and whipping cream in a small glass bowl at MEDIUM (50% power) 1 - 1 1/2 minutes or until chips 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 piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

5. Whisk together corn syrup, melted butte, remaining 3 eggs, remaining 1/4 cup sugar, and 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.

I made this for Thanksgiving a few years ago and it is delish. It's like your 3 favorite pies in one - pecan, cheesecake and chocolate. Enjoy!