Are you ready to experience pecan pie like never before? This recipe elevates the beloved classic with a luscious cream cheese swirl, creating a decadent dessert that's both rich and surprisingly easy to make. Forget complicated techniques and lengthy preparation times; this cream cheese pecan pie is perfect for beginner bakers and seasoned dessert enthusiasts alike. It's the ultimate combination of sweet, nutty, and creamy – a truly unforgettable homemade treat! This easy recipe is perfect for holiday gatherings, potlucks, or simply satisfying that sweet tooth craving any day of the week. Prepare to impress your friends and family with this delicious and stunning dessert.
Ingredients:
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For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
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For the Filling:
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 2 cups pecan halves
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes, or until lightly golden.
Making the Filling:
- Cream together cheeses and sugars: In a large bowl, beat together the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine wet ingredients: Add the corn syrup and melted butter; mix until well combined.
- Stir in pecans: Gently fold in the pecan halves.
- Pour into crust: Pour the filling into the pre-baked pie crust.
- Bake: Bake for 50-60 minutes, or until the filling is set and the edges are lightly golden brown. A slight jiggle in the center is okay.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and enhances the flavor.
Tips for the Best Cream Cheese Pecan Pie:
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Use good quality pecans: The flavor of the pecans significantly impacts the overall taste of the pie.
- Let it cool: Patience is key! Allowing the pie to cool completely prevents a runny filling.
- Serve chilled: For the ultimate creamy experience, chill the pie for a few hours before serving.
Variations:
- Chocolate Pecan Pie: Add 1/2 cup of semi-sweet chocolate chips to the filling.
- Spiced Pecan Pie: Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the filling for a warm, spiced flavor.
- Gluten-free Crust: Use a gluten-free pie crust mix for a gluten-free option.
Nutritional Information (per slice, approximate):
Calories: Approximately 450-500 Fat: 25-30g Saturated Fat: 15-20g Cholesterol: 80-100mg Sodium: 150-200mg Carbohydrates: 50-60g Sugar: 35-45g Protein: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and creamy cream cheese pecan pie!