Pecan Cheesecake Pie
This is hands down one of the best pecan pies I have ever eaten. Once you start eating this pie, you can't stop. I will always make this pie when I need or want pecan pie. When you
combine cheesecake with pecans, you just can't go wrong. It light, tasty and smells so good. Pecan Pie never had it so good. Delicious!!!
INGREDIENTS:
Pre-heat oven to 350 degrees and place oven rack to lowest position
Make your pie crust
***I cheat here. I buy a deep dish 9 in pie crust for this
Beat cream cheese, egg, vanilla, sugar, and salt
Beat until smooth
Pour filling into pie crust
Sprinkle chopped pecans on top
Whisk together corn syrup, eggs, sugar and vanilla
until smooth
Pour over pecans
Place pie on cookie sheet. Bake 50-55 minutes or until pie is set.
Cool on wire rack for about 1 hour. Cover and chill if
not serving immediately.
Enjoy!
Pecan Cheesecake Pie:
Ingredients
- pastry for a 9-inch deep pie
- 8 ounces cream cheese, softened
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 & 1/4 cups chopped pecans
- 1 cup light corn syrup
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the cheesecake filling:
For the pie filling:
Instructions:
Preheat oven to 350°. Place oven rack at lowest position.
Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.
To make the cheesecake filling:
Using an electric mixer on medium speed, beat cream cheese, egg, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.
To make the pie filling:
Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.
Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.
Served this with a large ice cold glass of milk. YUM!
Enjoy!
xoxo
Lenetta
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