Pecan Cheesecake Pie
Source: Sharon H. Frye
Makes 8-10 servings

This looks hard, but it's really easy and sinfully rich and good. I used to make this for my late mother-in-law every year at Thanksgiving. It was her favorite. If you really want to be decadent, serve it with a scoop of butter pecan ice cream on the side...sit back, and listen to your arteries scream.

Pastry for a 9 inch one-crust pie
1 (8 oz) pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
1 1/4 cups chopped pecans

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla

Preheat oven to 375 degrees. Prepare pastry in deep-dish pie plate. In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla, and 1 egg. Beat at medium speed until well blended. Spread in bottom of pastry-lined pan. Sprinkle with pecans.

In small bowl, combine all topping ingredients. Beat on medium speed just until well blended. Gently pour topping over pecans. Bake at 375 degrees for 35-40 minutes, or until center is firm to touch. Store leftovers in refrigerator.

Note: Cut the slices small for this pie is quite rich.

…I think I got it out of a Pillsbury bake-off booklet, but I don't have that included with my recipe, and it's been too long ago to remember.