Saturday, September 4, 2010

Pecan Cheesecake Pie - Labor Day Menu Dessert

This pie...well, I find it hard to come up with the words to describe it because I am drooling so much.  I mean how could you possibly make cheesecake or pecan pie any better? How about putting the two together?

This was a recipe my wonderful sis over at Pieces of Me sent me ages ago.  I took my mom's Pecan Pie recipe and kind of morphed the two into this luscious pie.  For me, Pecan Pie MUST use dark corn syrup and dark brown sugar.  So here is how it turned out.

Pecan Cheesecake Pie (click to print)

1 9” deep-dish pie crust
1 8 oz. pkg cream cheese, softened
4 large eggs, divided
1/2 c. sugar
2 tsp. vanilla, divided
1/4 tsp. salt
2 c. coarsely chopped pecans
1 c. dark corn syrup
1/4 c. dark brown sugar

Beat the 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 pie crust and sprinkle evenly with chopped pecans.  Whisk together the corn syrup, remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla and pour over the pecans.

Bake at 375 on middle oven rack for 10 minutes (this will get the crust browning), then turn down to 325 and finish baking until pie is set (another 40-50 minutes).  Cover with an inverted empty pie pan once the pie is browned thoroughly but needs to continue cooking.  The key to cooking this pie, or any custard or cheesecake, is to bake it low and slow.  You want the pecan pie part and the cheesecake part to set up but not poof up.  If you notice it starting to poof, drop the temperature another 25 degrees or so.  The layers should be dense and creamy.  Cool on a wire rack completely.  Serve immediately or cover and chill up to 2 days.

But face it.  It won't last two days.  What a sweet end to a great day of cooking.  Check back tomorrow for the rest of today's yummy recipes.

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