Pecan Pie Recipe
Belizean chocolate, pecans, cream cheese crust
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Make the Cream Cheese Crust
In a mixing bowl, combine the cream cheese and unsalted butter. Use an electric mixer to blend until smooth and creamy.
- 2
Add Dry Ingredients
Gradually add the all-purpose flour, granulated sugar, and salt to the cream cheese mixture. Mix until a dough forms.
- 3
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Roll Out the Dough
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- 6
Transfer to Pie Pan
Carefully transfer the rolled-out dough to the pie pan and press it into the bottom and sides. Trim any excess dough.
Filling Preparation
- 7
Melt the Chocolate
In a microwave-safe bowl, melt the Belizean chocolate in 30-second intervals, stirring between each interval until smooth.
- 8
Prepare the Filling Mixture
In a large bowl, combine the melted chocolate, light corn syrup, brown sugar, eggs, vanilla extract, and melted butter. Whisk until well combined.
- 9
Add Pecans
Fold in the pecans until evenly distributed in the filling mixture.
- 10
Fill the Crust
Pour the filling mixture into the prepared cream cheese crust, spreading it evenly.
Baking
- 11
Bake the Pie
Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the top is lightly browned.
- 12
Cool the Pie
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.
