Black-bottom Pecan Cheesecake Pie

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• 0.5 (15 ounce) package refrigerated pie crusts
• 1 cup semi-sweet chocolate chips
• 3 tablespoons whipping cream
• 8 ounces cream cheese, softened
• 4 large eggs
• 3/4 cup sugar, divided
• 2 teaspoons vanilla extract, divided
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 3 tablespoons butter, melted
• 1 1/2 cups pecan halves
• chocolate syrup (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 unrool piecrust; fit into a 9-inch pie plate according to package directions. fold edges under and crimp.
• 3 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.
• 4 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.
• 5 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.
• 6 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.