Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
15 Mins
Cook Time
55 Mins
Cool Time
1 Hour
Yield
Makes 8 servings

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

How to Make It

Step 1

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Step 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.

Step 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.

Step 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.

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