Pecan pie gets an exciting new twist! This double-decker pie features a layer of cheesecake topped with sticky pecans. It’s like two desserts in one. Pie meets cheesecake. The best of both worlds.
- 1 + ½ cups all-purpose flour
- ¼ teaspoon salt
- 4 tablespoons cold butter, cut into cubes
- 4 tablespoons shortening
- 3 - 5 tablespoons ice water
- 1 package (8 ounces) cream cheese, softened
- 3 eggs, divided
- ¾ cup sugar, divided
- 4 teaspoons McCormick® Pure Vanilla Extract, divided
- ½ cup light corn syrup
- 3 tablespoons butter, melted
- ¼ teaspoon salt
- 2 cups pecan pieces, toasted
- whipped cream
- In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate ½ hour.
- Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
- Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.
- Beat cream cheese, 1 of the eggs, ¼ cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.
- Spread evenly on bottom of crust. Bake 15 minutes.
- Beat remaining 2 eggs and ½ cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.
- Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
- Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.
Copyright ©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
It may look complicated to make but in reality it’s ridiculously simple to put together. You can use a premade crust to save time – I’ve included a pie crust recipe if you prefer homemade or if you have a favorite – use that.
The cheesecake layer comes together easily by beating cream cheese, eggs, sugar and vanilla together then spreading it over the bottom of the crust. It’s baked for 15 minutes giving you just enough time to make the pecan topping.
The sticky sweet glue that binds the pecans comes together just as easily as the cheesecake layer by combining eggs, sugar, corn syrup, butter and more of that lovely vanilla extract.
The pecans are piled on top of the cream cheese and the buttery syrup is poured over it. Another, longer trip to the oven, and out comes one of the most delicious pies of the season.
It’s the perfect holiday pie with that nutty, crunchy topping balanced by the rich creaminess of the cheesecake. Heavenly.
Originally published in Nov. 2013.