Pili Cheesecake Pie Recipe

Breaking news: You can indulge in a sweet dessert while keeping it healthy!

This variation of cheesecake recipe adds roasted pili nuts for a creamy texture and healthy intake. Not only does this food put the spotlight on the versatility of pili nuts, but it also showcases their nutritional benefits—rich in healthy fats, antioxidants, and essential nutrients.

The subtle sweetness of the pili nuts, especially this one by Simbag, adds a good hint of candied pili flavor that makes this cheesecake both indulgent and nourishing. If you're seeking a creative cheesecake recipe with an exotic twist, this dessert is certainly for you.

Feel the pili nuts benefits refreshen your body with this recipe!

Ingredients

Crust

Single-Crust Pie Pastry

Cream Cheese Filling

1 (8-oz.) package cream cheese, at room temperature

1 large egg

1 teaspoon vanilla extract

½ teaspoon kosher salt

⅓ cup granulated sugar

Brown Sugar Filling

2 large eggs

½ cup packed light brown sugar

½ cup dark or light corn syrup

1 to 2 tablespoons whiskey

1 teaspoon vanilla bean paste or vanilla extract

Additional Ingredients

½ cup Simbag roasted pili nuts (unglazed)

1 ¼ cups chopped Simbag roasted pili nuts (unglazed)

Preparation

Directions

1. Preheat the oven to 375°F. Unwrap the chilled pie dough from the Single-Crust Pie Pastry and place it on a lightly floured surface. Let the dough stand at room temperature for about 5 minutes until it softens slightly. Roll it into a 12-inch circle and carefully fit it into a 9-inch deep-dish glass pie plate. Fold the edges under and crimp them. Line the pastry with parchment paper, and fill with pie weights or dried beans.

2. Bake for 15 minutes. Transfer the piecrust to a wire rack, remove the pie weights and parchment, and let the crust cool for 30 minutes.

3. Beat the cream cheese, egg, vanilla bean paste, and salt in a medium bowl with an electric mixer on medium speed until light and fluffy, about 1 to 2 minutes. Add the sugar and continue beating until smooth, about 2 minutes. Spoon the filling into the prepared pie crust.

4. In a separate bowl, whisk the eggs until bright yellow and well combined. Add the brown sugar, corn syrup, whiskey (if using), and vanilla bean paste, whisking until the mixture thickens and becomes smooth.

5. Sprinkle the chopped pili nuts over the cream cheese filling in the piecrust. Gently spoon the brown sugar filling over the chopped pili. Arrange the chopped pili nuts on top. Place the pie on a baking sheet. Bake at 375°F for 10 minutes, then reduce the oven temperature to 350°F. Bake for an additional 40 to 45 minutes until the filling puffs up and the crust turns golden brown.

6. Transfer the pie to a wire rack, and allow it to cool completely for 2 to 3 hours before serving.