Pecan Seduction Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar and kosher salt. Melt the butter and pour over the crumbs. Stir until evenly moistened and texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan (or 9-inch pie dish) using the bottom of a measuring cup or glass to compact it evenly (about 1/2 inch thickness).

Bake crust for 8–10 minutes until set and slightly darker. Remove from oven and let cool while you prepare filling. Reduce oven temperature to 325°F (163°C) for the filling.

Make filling

In a large bowl whisk the eggs until blended. Add light corn syrup, packed light brown sugar, melted butter, vanilla and salt; whisk until smooth and fully combined.

Stir in the chopped toasted pecans. Pour the filling into the cooled prepared graham crust, smoothing the top. Place the pan on a baking sheet to catch any drips.

Bake at 325°F (163°C) for 35–45 minutes, or until the center is mostly set with a slight jiggle (internal temperature around 200°F/93°C if using a thermometer). If the crust or top is browning too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let cool to room temperature, then chill in refrigerator at least 3 hours (preferably overnight) to fully set.

Candy pecans

While filling bakes or after baking, make candied pecans. Line a baking sheet with parchment. In a medium nonstick skillet over medium heat, combine sugar, butter, water, cinnamon and salt. Stir until sugar dissolves and mixture starts to bubble. Add pecan halves and toss to coat. Cook, stirring constantly, 2–3 minutes until sugar crystallizes then melts again and pecans are glossy and caramelized.

Immediately transfer pecans to the parchment-lined sheet, spreading in a single layer to cool. Use separate fork/tongs to separate pieces if they stick. Let cool completely; pecans will crisp as they cool.

Make frosting

In a mixing bowl using a hand mixer or stand mixer fitted with a paddle, beat softened cream cheese and softened butter together on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the bowl.

With mixer on low, add confectioners' sugar gradually until incorporated, then increase speed to medium and beat until light and smooth, about 1–2 minutes. Add vanilla and fine salt and beat to combine. If frosting is too thick, add heavy cream 1 teaspoon at a time (or up to 1 tablespoon) until desired spreading consistency is reached. Taste and adjust salt or sugar if needed.

Assemble the dessert

Remove chilled pecan pie tart from refrigerator. If using a springform pan, release the ring. Spread an even layer of cream cheese frosting over the top of the pecan pie filling using an offset spatula, leaving a small border if desired so the pecan filling shows at the edges.

Scatter the candied pecans evenly over the frosting, reserving a few whole halves for decorative placement. Sprinkle the extra chopped pecans around the center or edge for texture. If desired, pipe or spoon small dollops of whipped cream around the perimeter and top with whole candied pecan halves.

Chill assembled dessert 30 minutes to allow frosting to set before serving. Slice with a sharp knife (wipe blade between cuts for clean slices) and serve chilled or slightly cool from refrigerator.