Pecan cream cheese pie is a decadent dessert that combines the best of two beloved pies: rich, tangy cream cheese and sweet, crunchy pecan pie. The bottom layer is a smooth and creamy cheesecake-like filling, while the top is loaded with a buttery, caramel-like pecan topping. Together, these layers create a perfect balance of textures and flavors, making each bite irresistibly indulgent. Whether for the holidays or a special occasion, this pie is sure to impress with its elegance and deliciousness.
Ingredients:
For the cream cheese layer:
- 1 (9-inch) pie crust, unbaked
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the pecan layer:
- 3 large eggs
- 1 cup light corn syrup
- ½ cup brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1½ cups pecan halves or pieces
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Make the cream cheese layer: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
- Prepare the pecan layer: In a separate bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth. Stir in the pecans until well-coated.
- Assemble the pie: Carefully pour the pecan mixture over the cream cheese layer in the pie crust, spreading it evenly to cover the cream cheese.
- Bake: Place the pie in the preheated oven and bake for 50–60 minutes, or until the top is golden and the filling is set. If the crust begins to brown too quickly, cover the edges with foil to prevent burning.
- Cool and serve: Allow the pie to cool completely before slicing. Serve as is, or with a dollop of whipped cream for an extra indulgent treat.
This pecan cream cheese pie is the ultimate combination of creamy and crunchy, making it a show-stopping dessert that everyone will love!
