Indulge in the rich flavors of pecans and creamy cheesecake with this delightful Pecan Cheesecake Pie recipe. Perfect for special occasions or any time you crave a decadent dessert, this pie combines the best of both worlds into a truly irresistible treat. Let’s dive into the details and bring this dessert to life!
Ingredients:
- 1 unbaked pie crust (9-inch)
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 4 eggs, divided
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup corn syrup
- 1/4 cup packed brown sugar
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Pie Crust: Place the unbaked pie crust into a 9-inch pie dish. Crimp or flute the edges as desired.
- Prepare the Cream Cheese Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Mix in 1 whole egg and 1 egg yolk (reserve the egg white for later) until incorporated.
- Stir in the vanilla extract.
- Assemble the Pie:
- Spread the cream cheese filling evenly into the bottom of the prepared pie crust.
- Sprinkle chopped pecans over the cream cheese layer.
- Prepare the Pecan Pie Filling:
- In a separate bowl, whisk together the corn syrup, brown sugar, and remaining 2 eggs (1 whole egg + 1 egg white).
- Pour the pecan pie filling over the cream cheese and pecans in the pie crust.
- Bake the Pie:
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the center is slightly jiggly.
- If the edges of the pie crust start to brown too quickly, cover them loosely with foil or a pie crust shield.
- Cool and Serve:
- Remove the pie from the oven and allow it to cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld and the filling to set.
- Serve and Enjoy:
- Slice the Pecan Cheesecake Pie into wedges and serve chilled or at room temperature.
- Optionally, garnish with whipped cream or a sprinkle of powdered sugar before serving.
Cook’s Notes and Variations:
- Nut Topping: For extra crunch and flavor, sprinkle additional whole pecans on top of the pie before baking.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the cooled pie for a decadent twist.
- Gluten-Free Option: Use a gluten-free pie crust to make this dessert suitable for gluten-sensitive individuals.
Frequently Asked Questions (FAQs):
Q: Can I use a different type of nut instead of pecans? A: Yes, you can substitute pecans with walnuts, almonds, or a mix of your favorite nuts for a different flavor profile.
Q: Can I make this pie ahead of time? A: Yes, you can bake the pie ahead of time and store it in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving.
Q: Can I freeze leftover pie? A: Yes, you can freeze leftover Pecan Cheesecake Pie. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.
Q: How can I prevent the pie crust from getting soggy? A: To prevent a soggy crust, you can blind bake the pie crust before adding the filling. Simply line the pie crust with parchment paper or foil, fill with pie weights or dried beans, and bake in a preheated oven at 375°F (190°C) for about 15 minutes. Remove the weights and parchment/foil, then continue with the recipe as directed
With its creamy cheesecake layer and rich pecan pie filling, this Pecan Cheesecake Pie is a true delight for dessert lovers. Whether you’re celebrating a special occasion or simply craving a sweet treat, this pie is sure to impress with its decadent flavors and irresistible texture. Enjoy every bite of this homemade dessert masterpiece!
