Ingredients

For the Pie Crust

• 1 9-inch pie crust (homemade or store-bought)

• Optional: 1 egg white (for brushing)

For the Cheesecake Layer

• 8 oz (226 g) cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• Pinch of salt

For the Pecan Pie Topping

• 1 cup light corn syrup

• ½ cup packed brown sugar

• 2 large eggs

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 1 ½ cups pecan halves

Step 1: Preparing the Crust

The crust forms the foundation of your pie, so don’t rush this step.

If using store-bought crust:

1. Place it gently into a 9-inch pie dish.

2. Press lightly along the bottom and sides.

3. Crimp edges as desired.

If making homemade crust:
Roll chilled dough to about ⅛ inch thickness and carefully transfer to pie dish.

Optional Blind Bake Tip

To prevent sogginess:

• Preheat oven to 375°F (190°C).

• Line crust with parchment.

• Fill with pie weights or dried beans.

• Bake 10 minutes.

• Remove weights and bake 5 more minutes.

Let cool slightly before adding filling.

For extra protection, brush crust lightly with beaten egg white and bake 2 minutes. This creates a barrier that helps keep the crust crisp.