Rich Cream Cheese Pecan Pie
"This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie."

1 - 9 inch unbaked, deep dish pie shell
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
1/4 teaspoon salt
3 eggs
1/4 cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 cup semi-sweet chocolate chips

In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.

In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans.

Cover pie crust edge with a strip of foil to prevent excessive browning. Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.

Makes 1 - 9 inch deep dish pie.

AUTHOR: Marla