Have not made this yet! I am baking this today. Since some people said the pie plate was too full would it be better to use a 10 in deep dish pie plate? I hope someone will send me an answer to: firstname.lastname@example.org. Thanking you in advance!
I have made this pie several times, and each time, I can't believe how great it is! And so easy! I made it recently for some friends, and one of them said it was the best pie she had ever eaten (and it isn't because I'm such a great cook!). This is a wonderful recipe that you'll be so glad you tried--it's a keeper.
I used Lyle's Golden Syrup instead of light corn syrup and also made a slight mistake adding all the sugar at once with the cream cheese. Despite this, the pie turned out well. It was delicious slightly warm, but even better chilled the next day. I used the refrigerated crust from Trader Joe's --excellent. So easy! I took notice of others who advised using a deep dish. Don't freak out when it puffs up in the oven! It shrinks as it cools and makes a perfect dessert. Will definitely make this pie again. Everyone loved it.
wow, did i say wow? it is so easy to make, i used walnuts instead of peacans. cooked for 55 minutes but when i checked on it it was puffed up and wobbly, so i left it in for 10 extra minutes, still looked the same just browner, so i stuck a knife in it and it came out dry.
honestly it was brilliant.
This is a remarkable pie and will be the star dessert at any Holiday celebration! I have some suggestions: I had to double the cheesecake filling layer to fill up the pie pan adequately (though it will "puff" in the oven). Also, for perfection I would recommend making the crust vs buying a pre-fab crust. You can expect soft creamy cheesecake as well as a chewy pecan pie topping here. The pie is very rich so present small slices. I served mine with almond-flavored whipped cream, vanilla ice cream and cappuccino ice cream.