When I got my library card, that's when my life began. ~Rita Mae Brown
I adore our Library system on the Cape. I'm constantly stopping at one of the many branches and either looking for a good movie, music or book to check out. I go there first when I hear what my book club is reading next.
When I need something for one of my classes, I often stop there before the campus library because it simply feels more like home. And I know that part of why all three of my kids have such a strong love for reading is the many times I've brought them there. There's nothing better than getting a library card and using it. So when the Children's Librarian recently asked me if I wanted to bake pies for the annual volunteer luncheon I felt it was the least I could do.
I baked a Cranberry Apple Pie and a Pecan Cheesecake Pie. Fall on Cape Cod is Cranberry harvesting season and cranberry's are in such wonderful abundance. My oldest daughter says, the Pecan Cheesecake Pie is the best dessert she's ever tasted. I offered to bake the Pecan Cheesecake Pie because the Fall always reminds me of the years we spent in Dallas collecting and shelling pecans from the many trees in our neighborhood that produced them. And for those who had never tasted a Pecan Cheesecake Pie, I didn't want them to miss out. It's such a perfect combination of creamy and crunchy.
In case you feel like doing some baking this weekend and have yet to taste this particular pie I'll leave you with my version of the recipe. You can use either a refrigerated pie crust or use my recipe for a simple pie crust in "Meet Me in My Cape Cod Kitchen".
And, if you give it a try, let me know how it turns out!
Pecan Cheesecake Pie
1 pie crust, placed in the bottom of a pie plate, fold edges and crimp.
8 oz. package of cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 tsp. vanilla extract divided
1/2 tsp. salt
1 1/2 cups finely chopped pecans
1 cup light caro syrup
Preheat oven to 350 degrees. Place rack on lowest position in oven. Combine the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp vanilla, and the salt. Beat at medium speed until smooth. Pour the cream cheese mixture into crust. Sprinkle the chopped pecans over the cream cheese. In a medium bowl, whisk together the remaining 1/4 cup sugar, corn syrup, 3 eggs and 1 tsp. vanilla. Pour the mixture over the pecans. Place on the lowest rack and bake for approximately 50 minutes or until the pie is set.
Cool completely. Enjoy!