Black-Bottom Pecan Cheesecake Pie

READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
  • Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
  • Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
  • Bake at 350 degrees 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.
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