this is not a healthy/lighter/fit version of anything and might be the most fatty-mcfatterson recipe to date on this blog.
4 dreamy layers: flaky crust, gooey sugar, creamy cheese and crunchy pecans. The corn syrup/sugar goo separates from the pecans in the oven and settles between the cheese and the crust like a kitty who wants everyone’s attention.
The sliver I cut for pictures is the biggest piece I would suggest for one serving
unless you want to literally bounce off the walls
and crash from your sugar high in a puddle of sweat
(because when else do you bounce off walls?)
I’m not a fan of pumpkin pie- as you’d expect if you read last week’s pumpkin gingersnap recipe. But I do have a nostalgic soft spot for my mom’s.
Don’t get me wrong- I love me some holiday spices. Nutmeg is one of my favorite flavors.
This pie is a welcome contrast to the cloves and nutmeg and pumpkin that traditionally signal the holiday season.
Don’t forget my pie crust recipe.
I encourage moderation always and especially with this dangerously fabulous pie.
- 1 pie crust (storebought or homemade)
- 8oz cream cheese, room temperature
- ¼ C + ⅔ C sugar
- 3 eggs, divided
- ⅔ cup dark corn syrup
- 1½ tablespoon butter, melted and cooled
- 1 cup pecans
- spray 8-9 inch pie plate with non stick spray and add rolled out pie crust.
- freeze crust in pie plate while gathering other ingredients
- pre heat oven to 350 degrees
- using stand mixer and paddle attachment: combine cream cheese and ¼ cup sugar until fluffy- about 5 minutes
- add 1 egg and mix to combine
- in a separate bowl, melt butter and cool slightly.
- add corn syrup and stir to cool down butter.
- then add the ⅔ cup sugar and 2 eggs and whisk to combine
- stir pecans into corn syrup mixture
- take crust out of freezer and carefully spread cream cheese mix as the bottom layer
- carefully spoon pecan mixture on top of cream cheese layer
- bake for 50-60 min depending on the size of your pie plate
- pie is done when crust is golden brown and the center isn't giggly when gently shaking the pan.
- it will puff up while cooking but will sink back as it cools
- chill overnight in fridge before serving and store in the fridge in air tight container