This decadent layered pie is our new favorite holiday dessert.
Two of our all-time favorite dessertspecan pie andcheesecakecombine in this decadent recipe.
This Double-Decker Pecan Cheesecake Pie will be beautiful on the dessert table at any holiday gathering.
Credit: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Your family might think you’ve baked aclassic pecan pieuntil they see the layers of cheesecake goodness inside.
Ingredients
Crust
Single-Crust Pie Pastry
Cream Cheese Filling
1(8-oz.)
Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface.
Let stand at room temperature until slightly softened, about 5 minutes.
Sprinkle dough with flour, and roll into a 12-inch circle.
Carefully fit dough circle into a 9-inch deep-dish glass pie plate; fold edges under, and crimp.
Line pastry with parchment paper, and fill with pie weights or dried beans.
Bake in preheated oven 15 minutes.
Transfer piecrust to a wire rack, and remove pie weights and parchment.
Let crust cool 30 minutes.
Add sugar, and beat until filling is smooth and fluffy, about 2 minutes.
Spoon filling into prepared piecrust.
Prepare the Brown Sugar Filling:Whisk eggs until bright yellow and well combined.
Sprinkle chopped pecans over Cream Cheese Filling in piecrust.
Gently spoon Brown Sugar Filling over chopped pecans.
Arrange pecan halves over Brown Sugar Filling.
Place pie on a baking sheet.
Bake at 375F for 10 minutes.
Transfer pie to a wire rack, and cool completely, 2 to 3 hours.
