I’m not sure there are many things better than a home baked pecan pie, to be honest. The ones you get in the store have one major advantage; you can bring them home, open them up and eat. Pretty much the only thing that blows about making your own is the waiting to cool before diving in.

This is a pie household. Given the choice we would pick pie over cake any occasion, and every time. I was craving pecan pie, but I wanted to switch it up to somethings little more complex. I know. What’s fucking harder to make than pecan pie?? It’s not that I wanted it more difficult, I just wanted to up level my pie like I’m up leveling my life. It’s what I do. Everyone makes chocolate pecan, and I even considered pumpkin pecan, but then the thought occurred to me that I’d been holding the vanilla idea in my head for almost 5 years, so, it was time to delete the concept from a long list of brainstorm items I keep in a foodie journal. Of course there are other recipes out there, but I took the best of them all and made my own version. It’s a cross between Emeril’s™️ Perfect Pecan Pie, and a vanilla cheesecake. I tried using E’s Pecan Pie crust recipe, which would have been a great concept, but something went terribly wrong and it failed. I had to make another scratch crust and start over. Blogger struggles. I’d wanted a double dose of pecan so the flavor wasn’t lost in the vanilla, but it wasn’t to be, and this pie is perfect anyway. I snuck a little bite before bed…

It was the perfect little night cap.

So let’s get to the recipe because this is “Mass Action” Monday and this girl has a list of things to get done. I’m already behind schedule this morning.

This might be a good pie to consider for your Easter dinner, or any Sunday dinner. Just remember to make it the night before. It takes quite awhile to set up and cool.

What You Need:

CRUST:

1 single shell pie crust of your choosing.

The recipe I use is super simple.

1 1/2 c All-Purpose Flour

1/2 tsp salt

1/2 c Crisco® All-Vegetable shortening, chilled. I know it’s bad. Nothing makes better crust.

4 to 8 tablespoons ice-cold water

FILLINGS:

1 1/2 packages (12 oz) cream cheese, softened

3 eggs, divided

1/3 c white sugar

1/3 c light brown sugar

4 teaspoons McCormick® Pure Vanilla Extract, divided

1/2 cup light corn syrup

3 tablespoons butter, melted

1/4 teaspoon salt

2 cups pecan pieces, toasted

What You Do:

For the crust, whisk the flour, and salt in a medium bowl.

Add the butter and blend with pastry cutter, fork or gloves hands (my choice) until the mixture resembles coarse crumbs.

Add the water one tablespoon at a time until dough will form a ball.

Press into a smooth disk.

Wrap in plastic wrap and refrigerate for at least 30 minutes. I took longer. A lot longer. This dough is funny style, and has an attitude, so you want it firm, but we have to be careful not to allow it to dry out and crack.

While dough is chilling, let’s make the fillings.

In a small mixing bowl, mix the cream cheese, white sugar, 2 tsp of vanilla and 1 egg. I use a hand mixer for this.

Set this aside. It bakes better at room temp, so it will be fine sitting out.

In another bowl the same size, whisk remaining eggs, brown sugar, remaining vanilla, salt, melted butter, corn syrup and salt.

Set this aside as well.

When you’re ready, remove the pie crust disk from the refrigerator and place it on a lightly floured surface.

Roll the dough out on the floured surface and into a 12” round. I use the roll and rotate a quarter turn method to get a nice even dough.

Fold the circle of dough in half and then in half again so that you can lift it without tearing, then unfold into a 9 by 2-inch deep-dish pie pan.

Lay the crust out in the pan and form your edges.

Pierce some fork holes to avoid it puffing.

Use pie weights if you have them.

Par bake the crust 8-10 minutes.

Cool 10 minutes.

I like to wrap the edges of the crust in foil at this point so they don’t get too brown.

Spoon and spread the cream cheese filling in cooled crust.

Bake 15 minutes.

Remove from oven and sprinkle pecans evenly over cream cheese layer.

Whisk the corn syrup and egg filling, then pour slowly over the pecans.

Bake 35-40 minutes or until just set in the center.

Cool on a wire rack at least 6 hours, and I do suggest overnight.

I haven’t had much to write about this past week. It was freezing cold and I’m just happy to have gotten one blog post in, and a couple layers of clothes off!!

You know me. I always have at least 3 things I’m concentrating on at a time.

Have a killer week, y’all. I know I plan to.

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