Pecan Cheesecake Pie

Pecan Cheesecake Pie

1 pastry for a 9" pie plate (Pate Brisee)
1- 8 oz. pkg. of cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp. vanilla, divided
1/4 tsp. salt
1 1/4 cups pecan halves
1 cup light corn syrup

Roll out pastry and fit into a 9" pie plate.  Finish edge however you'd like and place the pie shell in the refridgerator.

In a bowl, beat the cream cheese until soft and creamy.  Cream in 1/2 cup of sugar.  Add egg, 1 tsp. vanilla, and salt.  Beat on medium speed with an electric mixer.  Remove pie shell from the refrigerator and pour cream cheese mixture into the shell.  Return the pie shell to the refrigerator.

In a separate bowl, whisk together the corn syrup, the remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla.  Remove pie from the refrigerator and sprinkle evenly with the pecan halves.  Then pour the corn syrup mixture over the pecans.  Place the pie on a baking sheet and bake at 350 degrees on the lowest rack for 50-55 minutes or until pie is set.  Cool on a wire rack 1 hour or until completely cool.  Serve immediately or cover and chill for up to 2 days.