JOSEPHINE STREET CAFE PECAN PRALINE PIE

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JOSEPHINE STREET CAFE PECAN PRALINE PIE

Source: Josephine Street Café - San Antonio, Texas

Cheesecake Layer
8 oz. cream cheese, softened
1 egg
1/3 C. granulated sugar
1 tsp. vanilla extract
1 (9-inch) pie shell, unbaked

Pecan Pie Layer
1 C. chopped pecans
2 slightly beaten eggs
1/4 C. granulated sugar
1/3 C. light corn syrup
1/3 C. dark corn syrup
1 tsp. vanilla extract

Preheat oven to 350ºF.

For cheesecake layer, combine cream cheese, egg, sugar and vanilla extract in a mixer bowl. Beat until light and very fluffy. Spread over the bottom of the pie shell.

For pecan pie layer, spread pecans gently on top of the cream cheese mixture. Mix the 2 slightly beaten eggs, sugar, light and dark corn syrup and vanilla extract together; be sure to blend well. Carefully spoon the mixture over the pecans. Bake for 40 to 55 minutes until just set, or until an inserted knife comes out clean. Let cool and cut.