1 (15-ounce) package of 2 (9-inch) pie crusts
1 egg, beaten
1 tablespoon water
Cream Cheese Layer:
1 (8-ounce) package cream cheese, softened
⅓ cup sugar
1 egg
1 teaspoon vanilla
Pecan Layer:
1½ tablespoons unsalted butter, melted and cooled
2/3 cup dark corn syrup
2 eggs, lightly beaten
½ cup sugar
⅛ teaspoon salt
1 teaspoon vanilla
1¼ cups pecan halves
Preheat oven to 350 degrees. Press 1 pie crust into greased and floured 9-inch pie plate. Roll out second pie crust and cut out small leaves and acorns with cookie cutters; set aside. In a bowl, whisk egg and water. With a pastry brush, brush edges of pie with egg wash and attach leaves and acorns to edges. Brush tops of leaves and acorns with egg wash. Chill prepared crust in refrigerator while preparing fillings. For cheesecake layer, with mixer, beat cream cheese and sugar. Beat in egg and vanilla until combined. Spread into pie crust. Return to refrigerator for 30 minutes. For pecan layer, in a bowl, whisk melted and cooled butter, corn syrup, eggs, sugar, salt, and vanilla until combined. Stir in pecans. Gently spread pecan mixture over cream cheese layer. Place a pie shield or foil over edges. Bake for 45 to 50 minutes until set. Remove to wire rack to cool for 1 to 2 hours. When cool, refrigerate until thoroughly chilled.
Yield: 6-8 servings
