Two-Layer Pecan Dessert Pie (Printable Format)
A decadent fusion dessert featuring a creamy cheesecake layer topped with a gooey, brown sugar pecan filling, all nestled in a buttery pie crust.
# What You'll Gather:
→ For the crust
01 -
1 (9-inch) pie crust, homemade or store-bought
→ For the cheesecake layer
02 -
8 oz (227 g) cream cheese, softened
03 -
1/3 cup (65 g) granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
→ For the pecan topping
06 -
2/3 cup (130 g) brown sugar, packed
07 -
1/3 cup (80 ml) light corn syrup
08 -
1/4 cup (60 g) unsalted butter, melted
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
1 1/2 cups (150 g) pecan halves
# Step-by-Step Instructions:
01 -
Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan and crimp the edges if desired. Set aside.
02 -
In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cheesecake mixture evenly over the bottom of the pie crust.
03 -
In another bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until well combined. Stir in the pecan halves.
04 -
Carefully pour the pecan topping over the cheesecake layer, spreading it evenly.
05 -
Place the pie on a baking sheet and bake for 50-55 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover them with foil or a pie crust shield halfway through baking.
06 -
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. This allows the layers to set properly.
# Important Tips:
01 -
For added flavor, sprinkle a pinch of sea salt over the pecan topping before baking
02 -
This pie can be made a day in advance and stored in the refrigerator
03 -
Serve with whipped cream or vanilla ice cream for an extra treat