Pecan Cheesecake Pie
User Reviews
5
Pecan Cheesecake Pie
Description
Pecan Cheesecake Pie combines a softened cream cheese filling mixed with egg, sugar, vanilla, and salt poured into a pre-fitted piecrust. Chopped pecans are layered over the cream cheese, then covered with a mixture of eggs, sugar, light corn syrup, and vanilla, creating a custard topping. Baking at 350°F ensures the pie sets well with a delicate texture. After baking, the pie must cool on a wire rack and then be refrigerated for several hours to firm up properly. The pie delivers a rich nutty flavor from the corn syrup and pecans with a smooth, dense cheesecake base and crisp piecrust edges.
Once fully chilled, this pie can be sliced neatly using a sharp knife heated under hot water before each cut to preserve the structure. It can be made ahead and stored covered in the refrigerator for a few days or frozen for longer storage. Let it thaw completely in the fridge before serving to maintain texture.
Ingredients
- 1 piecrust recommended brand: Pillsbury, refrigerated
- 8 ounces cream cheese softened
- 4 egg divided, large
- ¾ cup sugar divided
- 2 teaspoons vanilla extract divided
- ¼ teaspoon salt
- 1 ¼ cups pecans chopped
- 1 cup light corn syrup
Instructions
- Preheat oven to 350.
- Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
- Beat at medium speed with an electric mixer until smooth.
- Pour the cream cheese mixture into piecrust.
- Chop the pecans and sprinkle them evenly over the cream cheese layer.
- In a medium bowl, combine the remaining ¼ cup sugar, corn syrup, remaining 3 eggs, and 1 teaspoon of vanilla. Whisk together until the mixture is well combined.
- Pour the mixture over the pecans.
- Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
- Cool completely on a wire rack (about 1 hour).
- Cover the pie and refrigerate for 6 to 8 hours before serving.
Notes
- Allow the pie to cool at room temperature for one hour before refrigerating for 6 to 8 hours to ensure proper setting.
- Prepare the pie up to three days ahead and store it tightly covered in the fridge to maintain freshness.
- To freeze, wrap the cooled pie well with plastic wrap and aluminum foil; freeze for up to three months and thaw overnight in the refrigerator.
- Use a sharp, thin-bladed knife heated under hot water and wiped clean between slices to achieve clean, easy cuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 539kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 309mg | 13% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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