Pecan Pie with Cream Cheese Topping

Yields 1 (9-inch) pie

1 (9-inch) single-crust pie pastry (see recipe: Single-crust Pie Pastry)

½ cup toasted chopped pecans (for garnish)

 

Pecan Filling:

1½ cups chopped pecans

¾ cup granulated sugar

¾ cup dark corn syrup

3 large eggs

½ cup (1 stick) butter (melted)

1 teaspoon pure vanilla extract

¾ teaspoon ground cinnamon

½ teaspoon salt

 

Cream Cheese Topping:

2 (3-ounce) packages cream cheese

1½ cups confectioners’ sugar (sifted)

½ cup whole milk

2 teaspoons pure vanilla extract

½ teaspoon salt

 

1. Preheat oven to 375° F.
2. To prepare pecan filling, combine sugar, corn syrup, eggs, butter, vanilla extract, cinnamon, and salt. Beat well with an electric mixer until smooth. Blend in pecans.
3. Line a greased and floured 9-inch pie pan with pastry dough. Flute edges. Add pecan filling. Bake at 375° F for approximately 40-50 minutes. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil. 
4. Place on a wire rack and allow pie to cool completely.  
5. To prepare cream cheese topping, combine cream cheese and milk in a bowl. Beat with an electric mixer. Gradually blend in confectioners’ sugar. Add vanilla extract and salt. Mix well until smooth and creamy.
6. Evenly spread cream cheese topping over cooled pie. If desired, garnish with toasted chopped pecans.