Black-Bottom Pecan Cheesecake Pie

Black-Bottom Pecan Cheesecake Pie

1/2 (15 ounce) package refrigerated pie crusts--or use Pillsbury deep dish 9 in" pie crust
* 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)


1. Preheat oven to 350 degrees.
2. Unroll pie crust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.-- or use Pillsbury deep dish 9 in" pie crust
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.

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