Cheesecake Pecan Pie From THE HELP Movie

This weekend I had the chance to sit down and watch a preview copy of the Blu-Ray/DVD of The Help which hits the stores today. I had wanted to see this in the theaters and just never had the chance. Rarely is a movie as good as  a book but I enjoyed them both in separate ways. The food featured in the movie reminds of me of the things my grandmother would make.

This is a perfect ‘chick flick’. Grab your girlfriends and bake up this perfect Cheesecake Pecan Pie for a viewing party!

CHEESECAKE PECAN PIE

Ingredients:
1 (15 oz.) pkg. refrigerated pie crusts
1 (8 oz.) pkg. cream cheese
4 large eggs, divided
¾  cup sugar, divided
2 tsp. vanilla, divided
¼  tsp. salt
1 cup chopped pecans
1 cup light corn syrup

Directions:

1. Unfold and stack 2 piecrust together. Gently roll  or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. Note: For a more homemade flavor, try Lee Ann’s Homemade Pie Crust recipe (below)
2. Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla and salt at medium speed with a mixer until smooth.
3. Pour into piecrust and sprinkle with pecans.
4. Stir together corn syrup, 3 eggs, remaining 1/4 cup sugar and remaining 1 tsp. vanilla and pour mixture over pecans.
5. Bake at 350 degrees for 50-55 minutes until set.

Homemade Pie Crust

Ingredients:
1 ¼ cups plain flour
¼ tsp. salt
1/3 cup shortening (butter flavor shortening is great, too)
4-5 tbsp. cold ice water

Directions:

1. In a medium bowl, stir flour and salt together.
2. Using a pastry blender, cut in shortening until pieces are pea-size.
3. Sprinkle 1 tbsp. of water over part of the flour mixture; gently toss with a fork.
4. Push moistened dough to the side of the bowl. Repeat using 1 tbsp. of water at a time, until all the flour mixture is moistened.
5. Form dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.
6. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
7. To transfer pastry, wrap it around the rolling pin.
8. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
9. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.