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.
Ingredients
- 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
Instructions
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.
Notes
Recipe adapted from Southern Living.
December 23rd, 2012 at 1:40 pm
This looks incredible. For reasons completely unknown to me, my mother talked me out of making a pecan pie for Thanksgiving and I’ve been thinking about one ever since!
December 23rd, 2012 at 2:19 pm
Hi,
My sister loves pecan pie. She prefers versions with a much higher ratio of nuts to gooey filling. I don’t see a slice of this so I am wondering where this pie falls out as far as nuts to filling?
Thanks and have a wonderful holiday!
Cheers,
Anne
December 23rd, 2012 at 2:29 pm
Hi, Anne. There’s just a single layer of pecans at the top, and the rest is all filling until you hit crust!
December 23rd, 2012 at 2:57 pm
Eating a slice of this pie would be worth every calorie
December 23rd, 2012 at 4:18 pm
Thanks Jennifer!
I imagine I could try tinkering but come to think of it, to please my sister with a pecan pie of this magnitude I would need to rob a bank to pay for all the pecans she demands!
Congrats on your e-book!
Cheers,
Anne
December 23rd, 2012 at 6:23 pm
This is absolutely gorgeous!
December 24th, 2012 at 9:01 pm
You really meant deep dish when you said it! I love it!
December 25th, 2012 at 7:31 pm
My dad loves you now because he’s been looking for a deep dish pie plate. Now we know a springform pan will work (which I have 3 of them!).
December 25th, 2012 at 9:52 pm
This looks amazing. I think I have to start making pies more often.