I know yesterday I said I would post the recipe for the Fresh Blackberry Pie, but I've changed my mind. Yesterday I made this, Black Bottom Pecan Pie (another recipe from my buddy Nick)
and it was very easy and very tasty. Be warned, however, this is a sweet pie. It is the kind of pie that requires a nice glass of cold milk.
Black-Bottom Pecan Cheesecake Pie
1 pie crust (used a 9" deep dish, trust me on that one)
1 cup semi-sweet chocolate chips
3 TBS. half and half
1 (8-oz) pkwy. cream cheese, softened
4 large eggs
3/4 cup sugar
2 tsp. vanilla
1/4 tsp. salt
1 cup light corn syrup
3 TBS butter, melted
1 1/2 cups pecan halves
Preheat oven to 350*.
Microwave chocolate chips and whipping cream in glass bowl until chips begin to melt. Whisk until smooth. Set aside.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into pie crust, spreading evenly. pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, & 1 tsp. vanilla. Stir in pecans, pour over cream cheese layer.
Bake at 350* for 55 minutes or until set.
Cool completely on a wire rack ~ This is really important. The pie will not plate properly until it is set. Once it was pretty cool, I put mine in the fridge for a little bit.