Instructions: Crust:
Cut butter into flour; add egg, salt, and enough sour cream to make a dough. Divide dough and freeze half for another use. Chill remaining half until stiff enough to work with (approximately 45 minutes).

Preheat oven to 350F.

Cheesecake Layer:
With an electric mixer, whip the cream cheese, egg, sugar and vanilla until fluffy. Spread the mixture in the bottom of the unbaked pie shell.

Pecan Pie Layer:
Sprinkle the pecans over the cheese mixture. Beat the eggs with an electric mixer until foamy. Add the corn syrup, sugar, vanilla, and salt and mix well. Pour over the pecans.

Bake until center of pie is firm, about 55 minutes. Store in refrigerator.

VARIATION
Cheesecake-Almond Pie (J. Helman):
Use an unbaked 9-inch pie shell. Substitute sliced almonds for the pecans, and almond extract for the vanilla.

After baking, the pecan filling will be on the bottom, the cheesecake layer will be on top of that, and the nuts will form a crunchy topping.

This is a very rich pie. - - Cut those pieces small!

Yield: "1 x 9-inch pie"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.