Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup melted butter
- 2 tbsp sugar
For the creamy filling:
- 1 (8 oz) package cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
For the pecan topping:
- 1 cup light corn syrup (or maple syrup for a twist)
- ½ cup brown sugar, packed
- ¼ cup butter, melted
- 3 large eggs
- 1 ½ tsp vanilla extract
- 1 ½ cups pecan halves
Instructions
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Prepare the crust:
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
- Press evenly into a 9-inch pie pan. Bake for 8–10 minutes until slightly golden. Let it cool.
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Prepare the creamy layer:
- Beat the cream cheese until smooth.
- Add sugar, eggs, and vanilla extract. Mix until creamy and fully combined.
- Spread this layer evenly over the cooled crust.
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Prepare the pecan topping:
- In a medium bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla extract.
- Stir in pecans.
- Carefully pour the pecan mixture over the cream cheese layer.
-
Bake the pie:
- Bake at 350°F (175°C) for 45–50 minutes, or until the pecan topping is set and slightly golden.
- Let it cool completely at room temperature, then chill in the fridge for at least 2 hours before serving.
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Optional:
- Drizzle with a little caramel sauce or whipped cream before serving for extra indulgence.
💡 Tips:
- For extra creaminess, you can fold ¼ cup of heavy cream into the cream cheese mixture.
- Toasting the pecans lightly before adding them enhances their flavor.
