Cream Cheese Pecan Pie

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.
Skip your normal, pecan pie and add cream cheese to the mix!
Photo by Susan M.
Skip your normal, pecan pie and add cream cheese to the mix!
Skip your normal, pecan pie and add cream cheese to the mix!

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

Ingredients

  • 2

    frozen deep dish pie crusts, thawed

  • 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

Directions

Preheat the oven to 350°F. 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. 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.

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