Wicked Pie

My family called this "Wicked Pie" becasue is it wickedly rich. It's like a pecan pie and cheesecake COMBINED.

• Ready In: 55 mins
• Serves: 8

Ingredients

• CRUST

• 1 1⁄2 cups flour
• 1  teaspoon salt
• 2⁄3 cup butter flavor shortening
• 1⁄2 teaspoon vinegar, mixed with
• 4  tablespoons  ice water

• FILLING

• 8  ounces cream cheese (softened)
• 1⁄3 cup sugar
• 1⁄4 teaspoon salt
• 1  egg
• 1 1⁄2 cups pecans, chopped

• TOPPING

• 3  eggs
• 1⁄3 cup sugar
• 1  cup corn syrup
• 1 1⁄2 teaspoons vanilla extract

Directions

1. CRUST:
2. Combine flour and salt. Cut shortening into flour mixture with pastry blender until blended to form pea-sized chunks. Sprinkle with water mixture a little at a time. Mix with fork until dough forms a ball. Roll out crust on heavily floured surface. Do not "overwork" the dough as this will cause a tough crust. It is more important that the crust is tender, even if it rips and looks a little messy. Turn into deep dish pie plate.
3. Preheat oven to 375 degrees. Beat cream cheese, 1/3 cup sugar, 1 egg, vanilla extract and salt until well blended. Spread onto bottom of unbaked crust. Sprinkle pecans over cream cheese mixture. Combine topping ingredients at medium speed until just blended. Carefully pour over pecans. Bake 35 to 40 minutes or until center is firm to touch. Refrigerate after coooled.