Black-Bottom Pecan Cheesecake Pie
Sue Rainey – Pottsboro, Texas
2nd Place – Cheese, 2011
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“The name is a mouthful, and so is the pie”
**Preheat oven to 350º.**
Pie Crust Ingredients
1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter-flavored shortening
4 to 6 T. cold water
Pie Crust Directions
Mix flour and salt. Blend in shortening with pastry blender until crumbly. Add water, one tablespoon at a time and stir with fork until mixture forms a ball. Roll crust on lightly floured board. Place in pie plate, flute edges and fill as instructed below.
1 c. semi-sweet chocolate chips
3 T. whipping cream
1 (8-oz.) pkg. cream cheese, softened
4 lg. eggs
3/4 c. sugar, divided
2 tsp. vanilla, divided
1/4 tsp. salt
1 c. light corn syrup
1 1/2 c. chopped pecans
Microwave chocolate and whipping cream in small glass bowl 1 minute, until chocolate begins to melt. Whisk until smooth. Set aside. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed 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 and remaining 1 teaspoon vanilla. Stir in pecans; pour over cream cheese layer. Bake at 350º 55 minutes until set, shielding pie after 45 minutes to prevent excessive browning. Cool completely on wire rack.