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Add a photoServings: 8
Ingredients
- 1 stk butter chilled (1/2 c.)
- 2 c. flour
- 1 x egg yolk
- 1/3 tsp salt
- 2/3 c. lowfat sour cream
- 8 ounce cream cheese
- 1 lrg egg
- 1/3 c. sugar
- 1 tsp vanilla
- 1 1/4 c. pecans -- coarsely broken
- 3 x Large eggs
- 1 c. light corn syrup
- 1/4 c. sugar
- 1 tsp vanilla
- 1/4 tsp salt
Directions
- Crust:Cut butter into flour; add in egg, salt, and sufficient lowfat sour cream to make a dough. Divide dough and freeze half for another use. Refrigerateremaining half till stiff sufficient to work with (approximately 45 min).
- Preheat oven to 350F.
- Cheesecake Layer:With an electric mixer, whip the cream cheese, egg, sugar and vanilla till fluffy. Spread the mix in the bottom of the unbaked pie shell.
- Pecan Pie Layer:Sprinkle the pecans over the cheese mix. Beat the Large eggs with an electric mixer till foamy. Add in the corn syrup, sugar, vanilla, and salt and mix well. Pour over the pecans.
- Bake till center of pie is hard, about 55 min. Store in refrigerator.
- VARIATIONCheesecake-Almond Pie (J. Helman):Use an unbaked 9-inch pie shell. Substitute sliced almonds for the pecans, and almond extract for the vanilla.
- After baking, the pecan filling will be on the bottom, the cheesecake layer will be on top of which, and the nuts will form a crunchy topping.
- This is a very rich pie. - - Cut those pcs small!
- Yield: "1 x 9-inch pie"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 627 | |
| Calories from Fat 299 | 48% |
| Total Fat 34.28g | 43% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 419mg | 17% |
| Potassium 175mg | 5% |
| Total Carbs 74.45g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 28.34g | 19% |
| Protein 9.35g | 15% |
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