Pecan Cheesecake Pie
Indulge your taste buds in the delightful symphony of flavors that is the Pecan Cheesecake Pie. This delectable dessert brings together the rich creaminess of cheesecake with the crunchy elegance of pecans, creating a treat that’s bound to be a crowd-pleaser. Let’s dive into the art of making the perfect Pecan Cheesecake Pie.
Ingredients:
| INGREDIENT | QUANTITY |
|---|---|
| Prepared pie crust (store-bought or homemade) | 1 |
| Cream cheese, softened | 8 ounces (225g) |
| Granulated sugar | 1/2 cup (100g) |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | 1 cup (120g) |
| Light corn syrup | 1/2 cup (100g) |
| Unsalted butter, melted | 2 tablespoons (30g) |
| Whipped cream or vanilla ice cream (optional, for serving) | As desired |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Place the prepared pie crust into a 9-inch pie dish and set it aside.
- Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Spread Cream Cheese Mixture: Spread the cream cheese mixture evenly into the prepared pie crust.
- Prepare Pecan Mixture: In a separate bowl, combine the chopped pecans, light corn syrup, and melted butter. Mix well.
- Pour Pecan Mixture: Carefully pour the pecan mixture over the cream cheese layer, spreading it evenly.
- Bake in Oven: Place the pie dish on a baking sheet to catch any potential drips. Bake in the preheated oven for about 40-45 minutes or until the center is set and the pecans are golden brown.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack.
- Refrigerate: Once cooled, refrigerate the pie for at least 2 hours or overnight to allow it to set.
- Serve: Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
