Pecan-Cheese Pie

Yield: 1 9-inch pie

• 1 9-inch pie crust, unbaked

Cheese layer:

• 1 8-ounce package cream cheese, softened
• 1/3 cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 1 ½ cups chopped pecans

1. Combine cream cheese, sugar, salt, vanilla and egg. Beat until smooth.
2. Pour into crust.
3. Sprinkle with pecans.

Custard:

• ¼ cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 3 eggs

1. Combine sugar, corn syrup, vanilla and eggs.
2. Pour over pecans.
3. Bake at 375° for 35-40 minutes or until top is firm.
4. Cool and refrigerate before serving.

The best of two old favorites—cheesecake and pecan pie.