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1 refrigerated pie crust (from 14.1-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs (1 egg for cheesecake & 2 eggs for pecan pie layer)
3/4 cup sugar, divided ………………………………........4 tsp. pure vanilla extract, divided
1/2 cup light corn syrup……………………………..........3 TB butter, melted
2 cups pecan pieces, chopped (NOTE: if you have any pecan halves, use them to make a decorative pattern on top)
2 squares bittersweet or unsweetened chocolate
OPTIONAL Sugar Cookie Leaves:
about 6" refrigerated sugar cookie dough..................2 tsp. corn syrup
flour
OPTIONAL Whipped Cream-Cream Cheese Topping:
1/2 cup heavy whipping cream.....................................1/2 tsp. vanilla extract
4 oz. cream cheese, room temperature.......................1/4 cup sugar
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Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9” deep dish pie plate ~ but don’t bake it. Crimp the edges with your fingers to make a decorative border.
Beat cream cheese, 1 of the eggs, 1/4 cup sugar and 2 tsp. vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
Sprinkle pecans evenly over baked cream cheese layer. * I melt the butter with the chocolate for 40-45 seconds in the microwave; stir until chocolate is melted and smooth.
Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter and remaining 2 tsp. vanilla; stir until well blended. Slowly pour corn syrup mixture over nuts.
If you're doing SUGAR COOKIE LEAVES, roll out the sugar cookie dough on a floured surface (flour the rolling pin too) to about 1/4". I needed about 35, since I had very small leaf shapes. Use a dab of corn syrup to attach the leaves to the edge of the crust.
Put 3” strips of foil lightly over the edges of the crust (so they don’t brown too much ~ NOTE: If you're doing the sugar cookie leaves, spray the foil with non-stick spray).
Bake for about 20 minutes, then remove the foil from the edges of the crust. Bake for another 10-15 minutes or until just set in center. Cool completely on wire rack.
WHIPPED CREAM - CREAM CHEESE TOPPING:
The pie will fall as it cools, and you may have gaps between the pecan center and the crust edge. This topping will cover all your "boo-boos", and who doesn't want whipped cream on their pie anyways?
Whip the cream with the sugar and vanilla until soft peaks form. Add the cream cheese and continue whipping until it's smooth and creamy. You can either pipe it on, or I just used 2 small teaspoons to put dabs all around the edge between the pecan center and the crust. ** If you use this topping, you will need to refrigerate the pie.