Yummy! That is all I need to say about this pie. My mom and I made it for the family reunion I attended at the beginning of September. Needless to say, there weren't leftovers, and it was a definite hit among our family. I will tell you now, and later in the recipe that you must use a deep dish pie plate and pie crust or all of the batters won't fit. We ran into this problem. This was so yummy. A new twist on cheesecake and pecan pie, the best of both worlds!
Black Bottom Pecan Cheesecake Pie
from my mom
1 pie crust, deep dish
1 cup semi-sweet chocolate chips
3 Tablespoons whipping cream
1 8 ounce package cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla, divided
1/4 teaspoon salt
1 cup light corn syrup
3 Tablespoons butter, melted
1 1/2 cups pecan halves
Preheat oven to 350 degrees Fahrenheit. Microwave chocolate chips and whipping cream in a glass bowl at medium (50% power) for 1-2 minutes, or until chips begin to melt. Whisk until smooth. Set aside.
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 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 1 teaspoon vanilla. Stir in pecans, and then pour over top the cheese mixture.* When we made this, we weren't able to use all of the corn syrup mixture, or it would have overflowed. Make sure you have a deep pie crust in a deep pie plate. If you don't, you'll make a mess. We ended up pouring some, and then scooping out all of the pecans to put on top.
Bake at 350 degrees for 45 minutes. After 45 minutes, shield pie with tin foil and bake an additional 10 minutes until pie is set. This will prevent excessive browning. Cool completely on a wire rack, and store left overs in fridge.