Sunday, March 30, 2008

Tan Bottom Pecan Cheesecake Pie

Adapted from Southern Living April 2008

1/2 package refrigerated pie crust
1 cup butterscotch morsels
3 tbsp whipping cream
1 8oz package cream cheese, softened
4 eggs
3/4 cup sugar, divided
1/4 tsp salt
1 cup corn syrup
2 tsp vanilla extract, divided
3 tbsp butter, melted
1-1/2 cups pecans

Preheat oven to 350.

Unroll pie crust; fit into a 9 inch pie plate according to package directions. Fold edges under, and crimp.

Microwave butterscotch morsels and whipping cream in a small glass bowl at 50% power 1 to 1-1/2 minutes or until morsels begin to melt. Whisk until smooth. Set aside.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and salt at medium speed until smooth. Pour butterscotch mixture into pie crust, spreading evenly. Pour cream cheese mixture over butterscotch layer.

Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp vanilla. Stir in pecans; pour over cream cheese later.

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.