Equipment Needed
- 9-inch pie plate
- Electric hand mixer or stand mixer
- Large mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
The journey begins with your pie crust. I like to fit my crust into the pie plate first and pop it in the fridge to chill while I make the fillings—this helps prevent shrinkage. Now, for the cheesecake layer. In my biggest bowl, I beat that beautifully softened cream cheese with the granulated sugar and vanilla until it’s completely smooth, scraping down the sides a few times. This takes a good 2-3 minutes. Then, I add the single egg and beat just until it’s incorporated and the mixture is silky. Over-beating here can incorporate too much air, so I stop as soon as it’s uniform. I pour this luscious layer right into the chilled crust and smooth it with my spatula.
Next up is the pecan pie filling, which feels like making edible gold. In my second bowl, I whisk together the brown sugar, corn syrup, melted butter, and salt. The smell is already incredible. Then, I whisk in the three eggs, one at a time, making sure each is fully blended before adding the next. This patience ensures a smooth, non-curdled filling. I gently stir in all those glorious pecan halves, making sure every one is lovingly coated in that glossy syrup.
Here comes the slightly nerve-wracking but crucial part: the pour. I carefully spoon the pecan and syrup mixture over the cream cheese layer. The key is to distribute the pecans evenly by hand, then gently pour the remaining syrup around them. I used to just dump it all in, and the pecans would slide into a pile in the center—not ideal! Once it looks evenly distributed, it’s ready for the oven.
I place my pie on a baking sheet (a lifesaver for catching any potential bubble-overs!) and bake it in a preheated 350°F (175°C) oven. The bake time is about 50-60 minutes, but I start watching like a hawk at the 45-minute mark. You want the edges to be firmly set, but the very center (about the size of a silver dollar) should still have a slight, gentle jiggle when you nudge the pan. It will set completely as it cools. I let mine cool on a wire rack for a full 3 hours before I even think about slicing.(See the next page below to continue…)