Pecan Cheesecake Pie

4.0 48
4 stars
(48)
Photo: Jennifer Davick; Styling: Buffy Hargett
Recipe from Southern Living

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 1 (8-oz.) package cream cheese, softened
  • 4 large eggs, divided
  • 3/4 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 teaspoon salt
  • 1 1/4 cups chopped pecans
  • 1 cup light corn syrup

Preparation

Cook Time:
Prep Time:
Cool: 1 Hour

  1. 1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
  2. 2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
  3. 3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
  4. 4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

November 2007