Pecan Cheesecake Pie – a delicious recipe with eggs, vanilla, sugar, salt, pecans, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat 1 of the eggs, 1/2 cup of the sugar, the cream cheese, 1 teaspoons of the vanilla, and salt at medium speed with an electric mixer until well blended. Pour this mixture into frozen piecrust; chop the pecans and spread on top of pie, evenly.
2
Then whisk the corn syrup and the remaining 3 eggs together, Then add in the remaining 1/4 cup sugar, and the remaining 1 teaspoons vanilla and continue to whisk. Then pour this mixture on the pie, on top of the pecans. Place the pie on a cookie or baking sheet.
3
Bake at 350u00b0 for 50 minutes until the pie is set. Cool for approximately 1 hour. Either serve immediately, or refrigerated for up to 2 days, covered.
776
kcal
Calories
54
g
Fat
57
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 inches pie shells, 4 large eggs, 2 teaspoons vanilla extract, 3/4 cup sugar, and more.
Yes, Pecan Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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