With a name like that, it HAS to be good, right?
Well, it certainly is! We were invited to a wine and dessert party in our neighborhood over the Holidays and this is one recipe I had to bring home. Made it for hubby recently (just because he asked) and it is wonderful.
Black-Bottom Pecan Cheesecake Pie
1 piecrust (use a deep dish, trust me on that one)
1 cup semi-sweet chocolate chips
3 TBS. whipping cream (I used half & half)
1 (8-oz) pkwy. cream cheese, softened (I used light)
4 large eggs
3/4 cup sugar (divided)
2 tsp. vanilla (divided)
1/4 tsp. salt
1 cup light corn syrup
3 TBS butter, melted
1 1/2 cups pecan halves
Preheat oven to 350*. Microwave chocolate chips and whipping cream in glass bowl at Med. (50% power) 1 to 2 minutes or until chips 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 mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, & 1 tsp. vanilla. Stir in pecans, pour over cream cheese layer.
Bake at 350* for 55 minutes or until set; shielding pie after about 45 min. to prevent excessive browning. Cool completely on a wire rack.
From Southern Living.
This is a wonderful pie and all your friends will love you for making it!
Does it seem like I share a lot of desserts? I guess there’s a reason for that. We have a sweet tooth around our house, within reason of course. Eat and enjoy! I won’t be making it too often.
One more thing, I’m really exited that I just started a new subscription to House Beautiful. I’ve still got my Traditional Home magazine going too, as well as Better Homes & Gardens, but I think this one will be a good addition with a little more contemporary slant to it. Do any of you subscribe to it and do you love it? I have a feeling I’m going to. I’ve read a few issues lately and they are great!