Cream Cheese Pecan Pie

1 pie servings Prep: 20 m Cook: 1 h 5 m Total: 1 h 25 m Intermediate
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Cream Cheese Pecan Pie
The mystery ingredient – cream cheese – many will seldom guess the surprise ingredient in this rich pecan pie. A creamy layer beneath the pecans and sweet syrup creates an unforgettable twist on the Southern classic that’ll have everyone asking for your secret.

Ingredients

1 pie servings
  • 1 - 9 inch pie crust
  • 1 8 ounce package cream cheese softened
  • Cream Cheese Layer
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • Syrup Mixture
  • 3 eggs
  • 1/4 cup sugar
  • 1 cup Karo or light corn syrup
  • 1 teaspoon vanilla
  • Pecans
  • 1 1/2 cup chopped pecans

Step-by-Step Instructions

  1. Defrost pie shell, line pie pan and crimp the edges. Use a fork to prick the dough over the bottom and the sides. This helps keep the crust from bubbling up and allows steam to get out so the crust crisps up nicely.
  2. Put the pricked crust in the freezer for 15 minutes to 30 minutes; firms up the fat in the pie dough. The next step helps prevent a soggy bottom but can be skipped.
  3. Preheat the oven to 375°. Place an oven rack on the bottom third of the oven and bake for 15 minutes. Cool.
  4. Brush the sides and bottom of the cooled crust with beaten egg white (you can use one of the egg whites from the eggs needed for the filling).
  5. Put the pan back in the oven and continue to bake for another 5 minutes.
  6. While the crust is browning combine the cream cheese, one egg, vanilla, 1/3 cup sugar, and salt.
  7. Beat on low with an electric mixer until smooth and well blended. Set aside.
  8. In another bowl, beat three eggs.
  9. Stir in the 1/4 cup sugar, corn syrup and vanilla, mix well. Set aside.
  10. Spread the cream cheese mixture evenly in the bottom of the baked pie crust.
  11. Sprinkle the pecans evenly on top of the cream cheese layer.
  12. Carefully pour the syrup mixture over pecans, ensuring even coverage. To prevent the edges from being over-baked, use a crust shield or aluminum foil on outer rim of the crust.
  13. Bake at 375° for 45 minutes or until center is set (it should jiggle slightly but not be liquid).
  14. Cool completely on a wire rack before slicing, at least 2 hours. The pie will continue to set as it cools.

Common Problems and Solutions

Q: Why is my cream cheese layer curdling?

A: Make sure your cream cheese is fully softened to room temperature before mixing, and beat it on low speed to avoid incorporating too much air. Also ensure the pie crust has cooled before adding the cream cheese mixture.

Q: How do I know when the pie is done?

A: The center should be set but still have a slight jiggle – it will continue to firm up as it cools. If it's completely firm in the oven, it may be overbaked. The internal temperature should reach about 200°F.

Q: Why is my crust getting too dark?

A: Use a pie crust shield or aluminum foil around the edges from the start of the final bake. If the crust starts browning too much, tent the entire pie loosely with foil.

Tips and Techniques

Pre-baking (blind baking) the crust and brushing it with egg white creates a barrier that prevents the bottom crust from getting soggy. Don’t skip the cooling time – this pie needs at least 2 hours to set properly, and it’s even better when fully chilled.

Ingredient Substitutions

  • light corn syrup: dark corn syrup or cane syrup
  • chopped pecans: pecan halves
  • vanilla extract: bourbon or rum

Equipment Needed

  • 9-inch pie pan
  • Electric mixer or hand mixer
  • Mixing bowls
  • Pie crust shield or aluminum foil
  • Wire cooling rack

Historical Context

Cream cheese pecan pie is a modern twist on the classic pecan pie that’s been a Southern staple since the invention of corn syrup in the late 1800s. The addition of cream cheese likely came about in the mid-20th century when cream cheese became widely available and Southern cooks started experimenting with ways to make their holiday pies stand out.