Description
This Pecan Cream Cheese Pie is a luscious dessert featuring a buttery graham cracker crust filled with a smooth cream cheese and dark corn syrup filling, adorned with crunchy chopped pecans. Perfectly balanced in sweetness and texture, this pie combines creaminess with nutty richness, ideal for special occasions or a decadent treat.
Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter (melted)
Filling
- 1 cup cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dark corn syrup
- 1 cup chopped pecans
- 1 pinch salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the crust and filling evenly.
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers with the melted butter. Mix thoroughly until the crumbs are well coated. Press the mixture firmly into the bottom of a pie pan to create an even crust layer.
- Bake the Crust: Place the crust in the oven and bake for 10 minutes. Once baked, remove it from the oven and allow it to cool completely before adding the filling to prevent the crust from becoming soggy.
- Beat the Cream Cheese: In a separate bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, which will ensure a silky texture in the pie filling.
- Add Sweeteners and Flavor: Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing continuously until the mixture is fully combined and smooth.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to create a stable and homogenous filling.
- Combine Syrup and Salt: Stir in the dark corn syrup along with a pinch of salt. Mixing until fully incorporated will create the signature sweet and rich consistency of the pie filling.
- Fold in Pecans: Gently fold the chopped pecans into the filling to distribute them evenly, adding a pleasant crunch and nutty flavor to every bite.
- Fill the Crust: Pour the prepared filling over the cooled crust, spreading it smoothly with a spatula to ensure an even surface.
- Bake the Pie: Return the pie to the preheated oven and bake for 35 minutes or until the filling is set and the edges turn lightly golden, indicating it is cooked through but still creamy inside.
- Cool and Refrigerate: Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours before serving to allow the filling to firm up and the flavors to meld beautifully.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the pie to maintain a creamy texture; filling should be set but slightly jiggly in the center.
- Chilling the pie overnight enhances the flavor and texture.
- Use fresh pecans for the best crunch and flavor.
- If dark corn syrup is unavailable, you can substitute with golden syrup or light molasses for a slightly different flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Pecan Cream Cheese Pie, pecan pie, cream cheese dessert, graham cracker crust pie, nutty pie, holiday pie, creamy pie, American dessert
