Cream Cheese Pecan Pie
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 6
Ingredients
- 1 (9 inch) unbaked flaky pie crusts
- 1 1⁄4 cups coarsely chopped toasted pecans
Cream Cheese Filling
- 1 (8 ounce) package cream cheese (not softened)
- 1⁄3 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
Corn Syrup Filling
- 3 large eggs, at room temperature
- 1 cup light corn syrup
- 1⁄4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
Directions
- Note: to toast pecans, place them on a baking sheet in a 350° oven for 15 minutes, or until lightly browned and fragrant.
- To make the cream cheese filling: in a mixing bowl, beat together the cream cheese and sugar using an electric mixer on medium speed until mixture is smooth and creamy.
- Add in the egg, vanilla, and salt, continuing to beat 3-5 minutes or until the ingredients are well blended and mixture is considerably thicker (recommend using the whisk attachment of your mixer, if you have one); set aside.
- To make the corn syrup filling: in a bowl, beat eggs using an electric mixer on medium speed for 1 minute.
- Add in corn syrup, sugar, and vanilla; beat 1 more minute; set aside.
- Spread the cream cheese filling evenly in the bottom of the pie crust.
- Sprinkle with pecans.
- Slowly and carefully pour the corn syrup filling over the pecans.
- Put pie on a baking sheet and bake in a 375° oven for 50-60 minutes or until the center of the pie is set (tent crust edges if needed to prevent over browning).
- Cool on a wire rack for at least 4 hours before serving.
- Best served at room temperature with sweetened whipped cream.
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