Description
This Pecan Cheesecake Pie combines a tender homemade pie crust with a creamy cheesecake layer topped by a rich, gooey pecan filling. Baked to perfection with toasted pecan halves, this dessert offers a delightful contrast of textures and flavors, finished with a drizzle of caramel sauce and a dollop of whipped cream for an indulgent treat.
Ingredients
Scale
Pie Crust
- 1/4 cup ice water
- 2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter (cold, cut into chunks, 1 stick)
- 6 tablespoons Crisco
- 1/2 large egg (beaten)
Cheesecake Layer
- 1 (8-oz) package cream cheese (softened)
- 1/4 cup sugar
- 1 large egg
Pecan Topping
- 1 tablespoon butter (melted)
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup pecan halves (toasted if desired)
Garnishes
- Caramel sauce
- Whipped cream
Instructions
- Make the Pie Crust: Measure 1/4 cup water into a glass measuring cup and place it in the freezer to chill. In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or fork to cut in the cold butter and Crisco until the mixture resembles coarse crumbs without overworking it.
- Add Egg and Water: Beat one egg in a small bowl and pour out half. Add the remaining half egg to the chilled water. Beat together, then add to the flour and fat mixture. Stir until the dough just comes together, then knead once or twice to form a dough ball. Divide the dough in half, shape one half into a disk, and freeze it for later.
- Roll Out Dough: On a well-floured surface, roll out the remaining dough. Spray a 9-inch pie pan with nonstick spray, transfer the dough by rolling it loosely on the rolling pin, then place in the pie pan. Fold edges under and crimp or shape as desired. Refrigerate the crust while preparing the filling.
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
- Prepare Cheesecake Layer: In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat again. Incorporate 1 egg and mix just until combined, scraping the bowl sides to ensure even mixing.
- Spread Cheesecake Layer: Carefully spread the cheesecake mixture evenly onto the bottom and edges of the prepared pie crust.
- Prepare Pecan Topping: In a clean bowl, melt 1 tablespoon butter. Stir in 2/3 cup sugar, then add the dark corn syrup and mix well. Beat in 2 eggs using a spoon, then add 1/2 teaspoon vanilla extract. Fold in the pecan halves gently.
- Add Pecan Mixture: Using a spoon, carefully and gently layer the pecan mixture over the cheesecake layer without pouring to avoid mixing the layers.
- Protect Crust: Cover the edge of the pie crust with a custom-cut aluminum foil ring to prevent over-browning during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 55 minutes. The pie is done when mostly set with a slight jiggle in the center. If the entire pie wobbles, bake longer in small increments.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 3 hours to fully set before serving.
- Serve: Garnish each slice with whipped cream and a drizzle of caramel sauce for an extra decadent touch.
Notes
- This pie crust recipe yields enough dough for two crusts; freeze the second half for another time.
- Using half an egg for the crust may be slightly tricky but results in a tender crust.
- Gently spooning the pecan layer prevents mixing the layers, preserving the distinct cheesecake and pecan textures.
- Covering the crust edges with foil helps avoid excessive browning during baking.
- Toasting pecans enhances their flavor but is optional.
- Allowing sufficient chilling time improves slice cleanly and flavor melding.
