Cream Cheese Pecan Pie

  • Yield : 1
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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The mystery ingredient – cream cheese – many will seldom guess the surprise ingredient


  • 1 - 9 inch pie crust
  • Cream Cheese Layer
  • 1 8 ounce package cream cheese softened
  • 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 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

Step 2

Put the pricked crust in the freezer for 15 30 minutes; firms up the fat in the pie dough. The next step does helps prevent a soggy bottom but can be skipped.

Step 3

Preheat the oven to 375°. Place an oven rack on the bottom third of the oven and bake for 15 minutes. Cool.

Step 4

Brush the sides and bottom of the cooled crust with beaten egg white.

Step 5

Put the pan back in the oven and continue to bake for another 5 minutes.

Step 6

While the crust is browning combine the softened cream cheese, one egg, vanilla, 1/3 cup sugar, and salt.

Step 7

Beat on low until smooth and well blended. Set aside.

Step 8

In another bowl, beat three eggs.

Step 9

Stir in the 1/4 cup sugar, corn syrup and vanilla, mix well. Set aside.

Step 10

Spread the cream cheese mixture in the bottom of the pie crust.

Step 11

Sprinkle the pecans on top of the cream cheese.

Step 12

Pour the syrup mixture over pecans. To prevent the edges from being over-baked, use crust shield or aluminum foil on outer rim of the crust.

Step 13

Bake at 375° for 45 minutes or until center is set,

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Breaux Bridge, Louisiana Louisiana
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