Ingredients for Black Bottom Pecan Cheesecake Pie
- Refrigerated Pie Crusts
- Semi Sweet Chocolate Chips
- 1/2 cup heavy whipping cream
- 1 (8 ounce) package cream cheese, softened
- Eggs
- 3/4 cup granulated sugar
- Vanilla Extract
- 1/4 teaspoon salt
- Light Corn Syrup
- Butter
- Pecan Halves
- Chocolate syrup, for drizzling (optional)
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How to Make Black Bottom Pecan Cheesecake Pie
- Preheat oven to 350°F (175°C).
- Unroll pie crust and carefully fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave at medium power for 1-1 1/2 minutes, or until chips are mostly melted. Whisk until completely smooth and set aside.
- In a separate bowl, beat softened cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt with an electric mixer until completely smooth and creamy.
- Pour the melted chocolate mixture into the pie crust, spreading evenly.
- Pour the cream cheese mixture over the chocolate layer.
- In a medium bowl, whisk together corn syrup, melted butter, 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla extract.
- Stir in the pecans.
- Pour the pecan mixture over the cream cheese layer.
- Bake for 55 minutes, or until the center is set. After about 45 minutes, loosely cover the edges of the pie with aluminum foil to prevent excessive browning.
- Let the pie cool completely on a wire rack before serving.
- Drizzle with chocolate syrup before serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
178g
Fat
88g
Carbs
28g
