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Registered: ‎03-09-2010

Chocolate Cheesecake Pecan Pie...blends best of 2 worlds...


1 9" deep dish frozen pie shell (uncooked)

1-8oz. pkg. Philadelphia Milk Chocolate Cream Cheese, softened

4 large eggs, divided

6 tablespoons sugar, divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

1 1/4 cups chopped pecans

1 cup light corn syrup

Preheat oven to 350. Beat cream cheese, 1 egg, 2 T sugar, 1 t vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust. Sprinkle evenly with chopped pecans.

Whisk together corn syrup and remaining 3 eggs, 4 T sugar and 1 t. vanilla: pour mixture over pecans.

Place pie on a baking sheet. Bake at 350 for 50 to 55 mins. or until pie is set. Do not be alarmed at how high the pie will rise before it's done. Cool on a wire rack 1 hour or until completely cool. Enjoy!

Recipe: Stephanie Parker