Caramel Pecan Cheesecake Pie (gluten-free, whole grain, all-purpose flour options

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup Brown sugar, packed
  • 1/2 tsp Salt
  • 1/2 cup Sugar or granulated sugar, raw
  • 5 tsp Vanilla

• Nuts & Seeds

  • 2 1/2 cups Pecans

• Bread & Baked Goods

  • 1/2 bag Bob's red mill pie crust mix or this whole wheat pie crust, Gluten-free

• Dairy

  • 1 1 pound (450 grams or two 8-ounce packages cream cheese
  • 7 tbsp Butter, unsalted
  • 1 cup Greek yogurt, plain full-fat
  • 3/4 cup Whipping cream

Found on texanerin.com

Ingredients

• 1/2 bag of Bobs Red Mill Gluten-free Pie Crust mix or this whole wheat pie crust, which can also be made with all-purpose flour, or the grain-free crust in this paleo vegan pumpkin pie
• 1 pound (450 grams or two 8-ounce packages) cream cheese, room temperature1
• 1 cup (240 grams) plain full-fat Greek yogurt
• 1/2 cup (100 grams) raw sugar or granulated sugar
• 2 large eggs (50 grams each, out of shell), room temperature
• 4 teaspoons vanilla extract
• 1/8 teaspoon salt
• 3/4 cup (180 grams) packed brown sugar
• 3/4 cup (150 milliliters) whipping cream (do not use half-and-half, reduced fat, etc.)
• 7 tablespoons (98 grams) unsalted butter
• 1 teaspoon vanilla extract
• 3/8 teaspoon salt
• 2 1/2 cups (275 grams) chopped pecans

Directions

• If using the gluten-free pie crust mix, follow the instructions on the bag for preparing ONE 9 or 9.5 pie crust. That means you only need half the bag (so 8 ounces), 10 tablespoons of fat and 3 tablespoons of water. Heres a step-by-step tutorial with lots of pictures – note that youll need to blind bake the crust before pouring in the filling.
• Once the crust is in the pie pan, place a piece of parchment paper over the crust and fill with pie weights or dried beans. Cover with a pie crust shield and bake at 425 °F (218 °C) for 30 minutes. The pie weights and parchment paper are ready to be removed when the crust is dry but still appears undercooked. Remove the pan from the oven and remove the pie weights and parchment paper. If the sides of the crust havent lightly browned, then remove the pie crust shield so that the crust will brown a bit.
• Reduce the heat to 350 °F (176 °C) and continue baking for 12-18 minutes or until the bottom of the crust has lightly browned.
• If making the whole wheat / all-purpose flour version, then follow the instructions (Steps 1 -7) for preparing and baking the crust found on that recipe. Use a 9 or 9.5 pie plate.
• If making the grain-free crust, bake the crust at 350 °F (176 ° C) for 8-12 minutes (without pie weights).
• For all three types of crust, let the crust cool for at least 10 minutes while preparing the filling.
• Beat the cream cheese until fluffy and then add the Greek yogurt, sugar, eggs, vanilla, salt and beat on low until well combined. Pour the cream cheese mixture over the bottom of the pre-baked crust and use a silicone spatula to make it as even as possible.
• Bake for 20-25 minutes or until just the middle is jiggly when the pan is tapped and then remove the pie from the oven.
• Once the pie is completely cool (about 2 hours), place it in the refrigerator to chill for at least 1 hour.
• Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
• Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
• Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then pour over the chilled pie. Place the pie in the refrigerator until the caramel has firmed up. The second picture was taken after the pie had chilled overnight. If you want that kind of firmer topping, refrigerate the pie (after the caramel has been added) for about 4 hours. If you want it less firm, like what you see in the first picture, then only refrigerate the pie (after adding the caramel) for about 1-2 hours.
• Refrigerate for up to 2 days. Best served on the day of making or the next day.