One of my favorite pies is pecan pie. (Marla’s husband makes a chocolate pecan pie that’s incredible!). And if you’ve been reading for awhile, you know that I absolutely love cheesecake. This dessert gives me two of my favorites in one! Can’t complain about that. This twist on pecan pie is delicious and would be the perfect addition to your Thanksgiving dessert menu.
Pecan Cheesecake Pie
1 cup all-purpose flour
dash of salt
1/2 cup butter flavor shortening*
1/4 cup water (more or less)
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender, until particles are size of small peas, don’t overwork though. Add water a little at a time until all flour is moistened and sticks together (use more water if needed).
Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Ease crust into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
*Using butter flavor shortening is key! Don’t use real butter. Don’t use plain shortening.
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups pecans, whole or chopped
1 cup light corn syrup
Preheat oven to 350º.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla and salt until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with pecans.
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
Bake on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Pie Crust slightly adapted from: Betty Crocker | Pie Filling: Southern Living
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Looking for more Thanksgiving dessert ideas? Check out our: Pumpkin Cheesecake Pie | Pumpkin Ice Cream with Gingersnap Bowls | Pumpkin Whoopie Pie with Maple Cream Cheese Filling | Cappuccino Cheesecake
Happy baking! Manda