Layered Pecan Pie (Printable Version)
This indulgent dessert combines layers of creamy cheesecake and sugary pecans in a flaky, golden crust, delivering a slice of pure southern comfort.
# Ingredients:
→ Crust ingredients
01 -
One 9-inch pie crust, homemade or pre-made
→ Cheesecake filling
02 -
8 oz (227 g) cream cheese softened to room temperature
03 -
1/3 cup (65 g) white sugar
04 -
1 large egg, beaten lightly
05 -
1 tsp vanilla extract
→ Pecan layer
06 -
2/3 cup (130 g) packed brown sugar
07 -
1/3 cup (80 ml) light corn syrup
08 -
1/4 cup (60 g) melted unsalted butter
09 -
2 large eggs, cracked
10 -
1 tsp vanilla extract
11 -
1 1/2 cups (150 g) pecan halves, whole or chopped if preferred
# Steps:
01 -
Turn your oven to 350°F (175°C). Set your pie crust into a 9-inch pie dish and crimp the edges if you're feeling fancy. Put it aside for now.
02 -
Grab a medium-sized mixing bowl and beat the cream cheese, sugar, egg, and vanilla until the mix is silky smooth. Spread this evenly in your crust's base.
03 -
In another bowl, mix brown sugar, corn syrup, butter, eggs, and vanilla until smooth. Toss in the pecans and give it all a stir.
04 -
Gently pour the pecan mixture on top of the cheesecake filling, spreading it evenly across.
05 -
Pop the pie onto a baking sheet. Bake for 50-55 minutes, until the center is firm and the top is a lovely golden shade. Check the crust edges halfway—if they're turning dark too fast, toss on some foil or a crust protector.
06 -
Cool the pie completely on the counter before putting it in the fridge for at least 2 hours. This helps firm up the layers.
# Notes:
01 -
Add a sprinkle of sea salt to the top before baking for extra flavor
02 -
Make it ahead of time! You can store it in the fridge for a day.
03 -
Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet finish