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325F, three 4" springform pan
Crust (for each 4" pan)
1) 42g graham cracker crumbs
1) 6g granulated sugar
1) 14g salted butter, melted
Pie Filling
2) 29g salted butter
2) 71g granulated sugar
2) 113g corn syrup
3) 1 (50g) large egg
3) ½ tsp. vanilla extract
4) 64g pecan, toasted 350F for 10min, chopped
5) 250g cream cheese, room temp
5) 73g granulated sugar
6) 9g all-purpose flour
6) ⅛ tsp. salt
7) 1 ½ (75g) large egg
7) 8g vanilla extract
8) 55g sour cream, room temp
Pecan Topping
9) 34g salted butter
9) 30g brown sugar
10) 1.2g vanilla extract
11) 32g heavy cream, 20 sec microwaved
12) 50g pecan


In a bowl combine (1) and mix until it resembles wet sand then transfer all into 4" pan and press it down. Repeat 2x. Refrigerate until ready to use.

Pie Filling

In a sauce pan combine (2). Start timer for 10 minutes. Heat pan until butter is melted then add (3) stirring constantly. Remove from heat when time is up then mix in (4). While still warm divide mixture into prepared pans. Place it back in the fridge.


Using a hand beater, mix (5) then add (6), mix 10 sec then add (7), mix for 15 sec, fold in (8)

Divide batter into 3 and place on top of the prepared pie filling.

Bake at 325F (bain-marie) for 1 hour. Cool in pan and refrigerate for at least 4 hours.

Pecan Topping

In a sauce pan heat (9) for 2-3 minutes, remove from heat then add (10), (11) mix then add (12).