Look. It’s Tuesday, and I could just tell you needed a pick-me-up, so don’t hate on me for posting a damn cheesecake. And while I’m defending my choices, don’t be mad that there’s no photo of an actual piece of this pie. I made it for New Years weekend – you know, before those pesky resolutions got in the way – and it disappeared rather rapidly. Y’all, this is sinfully good.
When I was growing up, my grandmother made pecan pies for every holiday. I was never too big on the actual pie but I was fond of the topping. And I was well-known for picking the topping off of an entire pie before dinner. (and yes, there are photos of my 3 year old self, standing in a chair, eating the pecans off the pie.) (I’ve always been a peach.)
Pecan Cheesecake Pie
via Southern Living
1/2 (15-oz.) package refrigerated piecrusts
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 chopped pecans
1 cup light corn syrup
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. 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.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Cover and chill overnight, or up to 2 days.
Pecans have always been my favorite,