What’s so fascinating about this dessert is how it separates into layers! You basically pour a cream cheese mixture into the pie crust, sprinkle pecans over it, then pour a pecan pie mixture over it and somehow when you pull it out of the oven, the pecans are on top, the cheesecake is in the middle, and the caramel-y filling that pecan pie is known for is on the bottom. It’s culinary magic!

My mom is known for her amazing pie crust. It’s perfect. She always makes the crust from scratch but in a pinch, you could of course sub out for half a package of pie crust.

1. Make pie crust. (Recipe follows.) Fit pie crust into an 9″ pie plate. Crimp the edges.
2. Preheat oven to 350 degrees. (Do not use the convection feature if you have a convection oven.)
3. Beat softened cream cheese, one egg, 1/2 cup of sugar, 1 tsp vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into prepared pie crust. Sprinkle chopped pecans over cream cheese mixture.
4. Whisk together corn syrup, three eggs, 1/4 cup sugar, and 1 tsp vanilla until combined. Pour mixture over pecans. Place pie on a baking sheet and bake for 50-55 minutes or until filling is set. Cool on a wire wrack for one hour or until cool. Chill at least two hours before serving.

Mama Rose Table’s Best Ever Pie Crust
FOR TWO PIE CRUSTS
3 cups all-purpose flour
1 1/2 tsp salt
3/4 cup shortening
1/2 cup (1 stick) cold unsalted butter, cut into cubes
10 Tbsp ice water

1. Whisk together flour and salt.
2. Cut in butter and shortening with a pastry blender or two forks.
3. Add ice water, one tablespoon at a time, mixing lightly with a fork after each addition.
4. Gather dough into a ball, wrap with Saran, and refrigerate until ready to use, at least half an hour.
5. When ready to use, divide dough in half. Roll dough on a very lightly floured surface. Work quickly and don’t over handle the dough. 

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