Cream Cheese Pecan Pie

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The delicious cream cheese layer in this Cream Cheese Pecan Pie really puts it over the top! Thanksgiving is nearly here, but I wanted to give you one more fun take on dessert for the big day!  This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie.  The cream cheese layer adds a creamy richness to the pie that I really, really like.  Even though you spread the cream cheese layer on the bottom of the crust, it rises between the custard and the pecan layer beautifully.  And because this pie only uses 2 cups of pecans, it’s not crazy expensive.

You can also easily cut this recipe in half, if you only need one pie.  But seriously, is there EVER too much pie??  When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it to the cream cheese. The rest should be self explanatory.  Y’all enjoy!   The delicious cream cheese layer in this Cream Cheese Pecan Pie really puts it over the top!

Cream Cheese Pecan Pie
 
Prep time
Cook time
Total time
 
Serves: Makes two pies
Ingredients
  • 2 frozen deep dish pie crusts, thawed
For the cream cheese layer:
  • 2 (8-ounce) packages cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
For the pecan filling:
  • 6 eggs
  • 2 cups sugar
  • 2 cups light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups coarsely chopped pecans
Instructions
  1. Preheat the oven to 350°F.
  2. With a hand mixer or in a stand mixer, mix together the cream cheese, egg, and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.
  3. To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans and stir until well combined. Divide the mixture between the two pie crusts, being cautious that all the pecans don't end up in one pie, and pour it over the cream cheese layer. Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown, and nearly set - there will still be a little jiggly in the middle. Cool completely before serving. Store in the refrigerator.
Notes
This recipe can easily be halved. When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it. The rest should be self explanatory.

 

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Comments

  1. This looks so delicious! I don’t love pecans normally but on Thanksgiving, I change my mind!
    Kari
    http://www.sweetteasweetie.com

  2. Debbie Caraballo says:

    I love this pie, but haven’t made it in years! Maybe I should remedy that…I think I would sprinkle 1 cup of pecans over each pie’s cream cheese layer, then pour the filling over!
    Thanks, Stacey!

  3. This looks like a great recipe. I have a question though. In the picture, it looks like the cream cheese layer is on top of the pie filling mix. Does the cream cheese rise during the baking process, or should it be layered differently? Thanks so much!!

  4. I have found the pie I am taking for Thanksgiving. Thank you for this delightful recipe.

  5. Oh, Stacey, thank you so much for this recipe. I have eaten this in restaurants and have never been able to find a good recipe. I will be making this Thanksgiving along with the traditional pecan pie because my family thinks nothing is as good as traditional pecan pie, but I’ll bet this pie will change their minds! Thanks again for posting this recipe. Here’s wishing you and your family a very Happy Thanksgiving and God bless you all!

  6. I think I’m missing something…..I want to make this…it looks GREAT…but what about the pecan layer on the top??? I don’t see how to add that in the directions….THanks so much!!!

  7. kentuckylady717 says:

    I must be missing something too, like one reviewer said it does look like the cream cheese layer is on top of the pecan mixture layer !!!! I am confused too…..can you do a video of this pie and show how you put it together ? That will explain it better …..
    I love anything cream cheese so I know this must be good…..

    • kentuckylady717 says:

      After rereading what you wrote, it does make sense….and I am anxious to try it……don’t think I have seen a recipe like this before ……

  8. Making this a holiday late for Christmas! Question–did you pre bake your pie crusts prior to filling them?

  9. This looks yummy it combines two of my fav things.. pecan pie and cream cheese cant wait to try it..

  10. Can you freeze this pie

  11. I ended up with 2 1/2 C. of filling that wouldn’t fit in the deep dish crusts. Where do you think I went wrong? I made them to take to our school so sadly I didn’t get to taste them, but they looked good.

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