since the pecan pie discussion was so popular, and since someone said cheesecake, i offer this little variant on the pecan pie that we tried this thanksgiving with great success (or, at least i liked it). all the halal issues of vanilla extract would have to be dealt with in this recipe as well. enjoy. (nov 2007, southern living -- god, i love that magazine)
a refrigerated pie crust
1 8oz. package of cream cheese (softened)
4 large eggs
3/4 cup of sugar
2 tsp vanilla extract
1/4 tsp of salt
1.25 cups chopped pecans
[yes, thats right, i went from fractions to decimals, because thats just how i roll]
1 cup light corn syrup
1. fit pie crust into a 9-in pie plate....fold edges under and crimp
2. beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla and salt at medium speed with an electric mixer until smooth. pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 tsp vanilla; pour mixture over the pecans and place pie on a baking sheet.
4. bake at 350F on the lowest rack of the oven for 50-55 mins or until pie is set. cool on a wire rack 1hr or until cool. serve immediately or cover and chill up to 2 days (yea, like a pie is gonna sit around for that long with no one eating it).