The Best Pecan Cheesecake Pie

Makes one pie, about 8 servings


  • For the cheesecake layer:
  • 1 refrigerated pie crust
  • 1 package cream cheese (8 oz.)
  • 1/4 cup sugar
  • 1 egg
  • For the pecan layer:
  • 2/3 cup dark corn syrup
  • 2 eggs
  • 2/3 cup sugar
  • 1 1/2 Tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1 cup pecans


1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn’t burn …

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