Rating: 4.5 stars
51 Ratings
  • 1 star values: 1
  • 2 star values: 6
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 32

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

Recipe by Southern Living November 2007

Gallery

Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

prep:
15 mins
cook:
55 mins
cool:
1 hr
total:
2 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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