Deep-Dish Pecan Pie
Long before I’d even considered starting this blog, I used to make this pie for the holidays when I wanted a break from traditional pecan pie.
While at its heart, this is more traditional than not, this pie has a couple of interesting things going for it. First of all, it has a buttery, cream cheese-y crust. Secondly, for those of you who love that gooey filling of pecan pies, there’s more of it than usual in this beauty.
Despite its somewhat daunting appearance, this is actually a simple pie to make. The only potentially tricky part is the crust. It can be a bit difficult to transfer the dough into the pan. Also, be sure not to skip the step of wrapping the pan in foil. It will help prevent a big mess.
This beauty is an impressive addition to your holiday dessert offerings. Small slices work well and will make it go further than a regular 9-inch pie. And, I’m guessing you’ll be asked to make this one again and again.
- 1 cup unsalted butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1/4 cup sugar
- 16 ounces (2 cups) light corn syrup
- 1 & 1/2 cups firmly packed light brown sugar
- 1/3 cup unsalted butter, melted
- 4 large eggs, lightly beaten
- 4 egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 & 1/2 cups pecan halves
To make the crust:
Wrap the outside of a 9-inch springform pan in aluminum foil.
Using an electric mixer on medium speed, beat butter and cream cheese until light and fluffy. Gradually add flour and sugar, and beat well.
Shape dough into a flat disc. Cover and chill 15 minutes.
Roll dough into a 13" circle. Carefully transfer dough to prepared pan. Press dough into bottom and up sides of pan. Cover and chill.
To make the filling:
Preheat oven to 375°.
Whisk together corn syrup, brown sugar, and melted butter. Add eggs, egg yolks, vanilla, and salt, and stir well. Stir in pecans. Pour filling into crust.
Bake for 15 minutes. Reduce oven temperature to 300°. Bake 2 hours & 15 minutes or until set. If necessary, shield pie with foil to prevent excess browning.
Cool completely on a wire rack. Cover and chill. Remove sides of springform pan before serving.
Recipe adapted from Southern Living.