If you’ve been following the BoB happenings for a while, you may remember that I made a Pecan Pie Cheesecake a few years ago. It was, in a word, glorious. I love everything about it.
If that dessert was cheesecake with a bit of pecan pie, then this one is pecan pie with a bit of cheesecake. That little layer of cheesecake adds a bit of unexpected creamy sweetness to traditional pecan pie.
The two fillings for this pie are amazingly simple and quick to whip up. You can make your own pie crust or go the store-bought route with this one. Just be sure to use a deep dish pie plate, as there is a lot of filling. You don’t want a mess on your hands. Or in your oven.
My one almost-complaint about this pie is that it can be a bit difficult to remove from the pie plate. For that reason, I do recommend buttering your pie plate before placing the crust inside. Honestly, though, if it falls apart and makes a mess coming out of the pie plate, no one will care. It’s just that good.