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Black Bottom Pecan Cheesecake Pie

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Ingredients You'll Need

1/2 package refrigerated pie crust
1 cup semisweet chocolate chips
3 tbsp whipping cream
1(8oz) pack cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 tsp vanilla
1/4 tsp salt
1 cup light corn syrup
3 tbsp butter
1 1/2 cups pecan halves
Chocolate syrup, optional


Preheat oven to 350 degrees.

Unroll pie crust; fit into a 9 inch pie plate according to package directions.

Fold edges under and crimp.

Microwave chocolate chips and whipping cream in small glass bowl at 50% power 1 1/2 to 2 minutws or until they 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 mixter til smooth.

Pour Choclate 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, and remaining 1 tsp vanilla.

Stir in pecans; pour over cream cheese layer.

Pie plate will be very full.

Bake for 55 minutes or until set, sheilding pie after 45 minutes to prevent excessive browning. Cool completly on a wire rack.

Drizzle each slice with chocolate syrup, if desired.

Questions, Comments & Reviews

First of all, this pie is delicious! I used slightly toasted pecan pieces which heightened the flavor. I made the Black-bottom pecan cheesecake pie yesterday. I used my deep Pampered Chef stoneware pie dish to make sure I had room for all the ingredients. I followed the recipe exactly. After baking for 55 minutes and cooling a few hours, I cut into it and it "gushed" with liquid. The recipe did not say to refrigerate but I did after that surprise and today it had set up much better. The pie is delicious and I will make it again but I was hoping you could tell me what I may have done incorrectly. My oven temperature is correct and I am a very experienced baker.

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