Black-Bottom Pecan Cheesecake Pie

Ingredients

• 1/2 (15 ounce) package refrigerated pie crusts
• 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)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.

3. 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. 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. 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. 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.