Persimmon and pecan.
I'll pass along the recipe. This is something you probably don't want your Dr to see....
In Bowl #1:
1 8oz package of cream cheese softened.
1/4 cup of sugar
1 tsp vanilla extract
1 egg
Mix on low until smooth, then set aside for now.
In Bowl #2:
1 cup of corn syrup (I use dark)
1/4 cup of sugar
1 tsp vanilla extract
3 eggs
Mix away.
Into a deep dish pie shell pour the cheese mixture. Gently add 1 1/2 cups of coarsely chopped pecans in an even layer over the top. Slowly and evenly pour the syrup over the pecans. Try not to disturb the other layers.
Bake at 375 for about 45 minutes. Remove from the oven and let it cool for a couple hours to set up. I cool it and then put it in the refrigerator for a bit.
If things work right, the syrup will be on the bottom with the cheese in the middle. Soft but not runny. This one came out pretty well.
*I use brown sugar
*Don't use the 8oz tubs of cream cheese spread. It won't set up correctly. I tried.