Pecan Cheesecake Pie

 

 

 

 

Ingredients

1 unbaked 9-inch pie crust
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 cup chopped pecans
3 large eggs
1 cup light corn syrup
1/4 cup packed brown sugar
1 tsp vanilla extract

Method

Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
In a medium bowl, beat cream cheese, granulated sugar, vanilla extract, and 1 egg until smooth. Spread mixture evenly over the bottom of the pie crust.
Sprinkle the chopped pecans evenly over the cheesecake layer.
In a separate bowl, whisk together 3 eggs, corn syrup, brown sugar, and vanilla extract until fully combined. Carefully pour mixture over pecans.
Bake for 50–60 minutes, until the filling is set and the center is slightly jiggly. If crust edges brown too quickly, cover with aluminum foil partway through baking.
Cool the pie completely before slicing. Serve plain or with whipped cream/ice cream.
Notes
For extra flavor, lightly toast the pecans before adding them. Serve with whipped cream or a scoop of vanilla ice cream. This pie can be made a day ahead — just refrigerate and bring to room temperature before serving.