Two Layer Pecan Pie
Dive into decadence with this irresistible Two Layer Pecan Pie, a luxurious twist on the classic Southern dessert. This recipe features a velvety cream cheese layer nestled beneath a rich, caramelized pecan filling, all encased in a flaky pie crust. The combination of creamy and nutty textures creates a harmony of flavors in each bite, while the addition of vanilla and brown sugar amplifies the indulgent flavor profile. Topped with whole pecans for an elegant finish, this show-stopping pie is perfect for holiday gatherings, special occasions, or anytime you're craving a little slice of comfort. Easy to prepare with just 20 minutes of prep time, this pecan pie masterpiece is best served chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 1 piece Prepared pie crust (store-bought or homemade)
- 115 grams Cream cheese, softened
- 50 grams Granulated sugar (for cream cheese layer)
- 1 piece Egg (for cream cheese layer)
- 1 teaspoon Vanilla extract (for cream cheese layer)
- 3 pieces Eggs (for pecan layer)
- 240 milliliters Light corn syrup
- 150 grams Brown sugar
- 2 tablespoons Melted butter
- 1 teaspoon Vanilla extract (for pecan layer)
- 150 grams Pecans, chopped
- 50 grams Whole pecans (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Place your prepared pie crust into a 9-inch pie dish and set aside.
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread this mixture evenly over the bottom of the pie crust.
In a separate large bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, and vanilla extract until fully combined.
Stir the chopped pecans into the pecan mixture and pour it carefully over the cream cheese layer in the pie crust.
Optional: Arrange whole pecans on the top of the pie for garnish.
Place the pie dish on a baking sheet to prevent any spillage, then bake in the preheated oven for 50 to 55 minutes, or until the center is set and the top is golden.
Remove the pie from the oven and allow it to cool completely before slicing. For best results, refrigerate the pie for at least 2 hours before serving to allow the layers to set.
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
4751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.5 g | 363% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 525.1 g | 191% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 393.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 508 mg | 39% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
