Pecan Cheesecake Pie

Ingredients

• 1 cup plus light
• 8 oz cream cheese softened
• 4 large eggs divided
• 1.3 cups pecans chopped
• 15 oz piecrusts refrigerated
• 0.3 teaspoon salt 
• 0.8 cup sugar divided
• 2 teaspoons vanilla extract divided

Equipment

• baking sheet
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.
3. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
4. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans.
5. Place pie on a baking sheet.
6. Bake at 350 on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool.
7. Serve immediately, or cover and chill up to 2 days.