Yummy, yummy, yummy!

* Exported from MasterCook *

Cheesecake-Pecan Pie

Recipe By :Carol Peterson (Damsel)
Serving Size : 8 Preparation Time :0:00
Categories : Pies and Pastries Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
1 stick butter -- chilled
2 cups flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream
---Cheesecake Layer---
8 ounces cream cheese
1 large egg
1/3 cup sugar
1 teaspoon vanilla
---Pecan Pie Layer---
1 1/4 cups pecans -- coarsely broken
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt

Crust:
Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg, salt, and sour cream. Stir with a fork until
pastry forms a ball (or use food processor).

Divide into two parts. If making a single crust pie, refrigerate or
freeze one portion for another pie.

Wrap in plastic and chill until stiff enough to work with
(approximately 45 minutes). When ready to use, roll pastry thinly
(about 1/8 inch).

Preheat oven to 350°F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla
until fluffy. Spread the mixture in the bottom of the unbaked pie
shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an
electric mixer until foamy. Add the corn syrup, sugar, vanilla, and
salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in
refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Substitute sliced almonds for the pecans, and almond extract for the
vanilla.

- - - - - - - - - - - - - - - - -

NOTES : After baking, the pecan filling will be on the bottom, the
cheesecake layer will be on top of that, and the nuts will form a
crunchy topping. This is a very rich pie. Cut those pieces small!