Pecan Cream Cheese Pie
Pecan Cream Cheese Pie is a delightful dessert that combines the rich flavors of cream cheese with the crunch of pecans, set in a smooth, sweet filling. Perfect for any occasion, this pie offers a creamy texture with a hint of nuttiness, making it a favorite among dessert lovers.
Equipment
- 1 9-inch pie pan
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 spatula
- 1 oven
Ingredients
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter (melted)
- 1 cup cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dark corn syrup
- 1 cup chopped pecans
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers and melted butter. Mix until well combined and press the mixture into the bottom of the pie pan to form a crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in dark corn syrup and a pinch of salt until fully incorporated.
- Fold in the chopped pecans, ensuring they are evenly distributed in the filling mixture.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 35 minutes or until the filling is set and the edges are lightly golden.
- Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours before serving.
Notes
Serve chilled for the best flavor and texture.
Top with whipped cream and additional pecans for extra garnish if desired.
This pie can be stored in the refrigerator for up to 3 days.