Cream Cheese Pecan Pie

"Not your average everyday pecan pie, better make two of these, this pie is delicious! --- see my recipe#66929"
photo by Juenessa photo by Juenessa
photo by Juenessa
photo by Juenessa photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
1 9inch pie




  • Set oven to 375 degrees.
  • In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
  • Spread into unbaked pie crust; sprinkle with chopped pecans.
  • In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
  • Pour the mixture over the cream cheese and pecans (that is already in the crust).
  • Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
  • Bake for 40-45 minutes, or until center is firm.

Questions & Replies

  1. I have a question...When it is finished...its says "Until Firm".... Well my pie is a nice golden brown but a little jiggly...The sides of the crust are nice and golden brown as well but....Does this mean that the insides are done...if it is a little wiggly and jiggly....Thank you....


  1. I can't believe this recipe dosen't have more reviews! This pie was different and delicious. It has a salty sweet tast to it. The pecan filling goes to the bottom and the cheese cake like filling bakes to the top with the pecans. We liked it the best refrigerated. Thanks for posting!
  2. This is an excellent pie. Just a few tips... Use a deep dish 9.5 in pie plate. I had to bake mine significantly longer than the recipe stated, and cover it part way through so it didn't get too brown. I probably baked it a total of close to 90 minutes although I didn't keep track exactly. But the pie is fantastic and other than what I stated above I didn't change the recipe at all, other than using whole pecans as someone else suggested.
  3. The Cream Cheese Pie recipe is awesome. I would suggest that a deep dish pie shell be used instead of a regular pie shell. Eunice B. Gist
  4. I've been making this for 40 years -it's an absolute family favorite . Be very careful to not overbeat the eggs in the non-cream cheese portion just mix them well . Also, you can leave the pecans whole -they look very impressive this way . I can't recommend this recipe enough !
  5. Awesome! Just one bit of advise- I wasn't able to pour all of the topping on the pecans so next time I will lessen the cream cheese filling so that I can put all the topping syrupy stuff on it.



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