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Pecan Cream Cheese Pie
Recipe

14 INGREDIENTS • 13 STEPS • 1HR 10MINS

Pecan Cream Cheese Pie

This easy pecan cream cheese pie is one of my favorite fall recipes. It's a crowd-pleaser for any holiday meal, I guarantee it will be the best pecan pie your family has ever had!
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
This easy pecan cream cheese pie is one of my favorite fall recipes. It's a crowd-pleaser for any holiday meal, I guarantee it will be the best pecan pie your family has ever had!
1HR 10MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
8
US / Metric
Cream Cheese Filling
Cream Cheese
1 cup
Cream Cheese, softened
Egg
1
Pecans
1 1/2 cups
Pecans, chopped
Pecan Pie Filling
Dark Corn Syrup
1 cup
Dark Corn Syrup
Salt
1/4 tsp
Pie Crust - makes two 9-inch crusts
Salt
1 tsp
Unsalted Butter
1 cup
Cold Unsalted Butter, cubed
Water
1/4 cup
Ice Cold Water
plus more if needed
Nutrition Per Serving
VIEW ALL
Calories
780
Fat
47.9 g
Protein
10.6 g
Carbs
79.9 g
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Pecan Cream Cheese Pie
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (175 degrees C).
step 2
Pulse the All-Purpose Flour (2 1/2 cups) and Salt (1 tsp) together in the food processor. Add the Unsalted Butter (1 cup) and pulse until it resembles coarse crumbs with some larger pieces.
step 3
Then turn the machine on low and add the Water (1/4 cup) with it running- this should only take about 30 seconds. You can also just pulse the machine as you pour the water.
step 4
Check the consistency of the dough here, it shouldn't be holding together on its own, but it should hold together when you squeeze it with your hands. If it doesn't hold, add a tablespoon of water at a time until it does. If you end up with the dough actually coming together like pizza dough in the processor, you have added too much water.
step 5
Shape the dough into two discs, wrap in plastic, and refrigerate for about an hour.
step 6
Remove one disc from the fridge and roll it out to fit a 9-inch pie pan. When rolling out the dough, go in one direction, fanning out into a circle. Don't go back and forth. You'll get to a nice shape much faster by telling the dough which way you want it to go, one direction at a time. Place gently into the pie pan and shape the edges of the pie crust.
step 7
Refrigerate the formed crust for 30 minutes.
step 8
In a large bowl, cream together the Cream Cheese (1 cup), Egg (1), Granulated Sugar (1/3 cup), and Vanilla Extract (1 tsp) until fluffy.
step 9
Gently spread onto the bottom of the formed pie crust, top with the Pecans (1 1/2 cups).
step 10
In a second bowl mix together the Eggs (3), Dark Corn Syrup (1 cup), Granulated Sugar (1/4 cup), Vanilla Extract (1 tsp), and Salt (1/4 tsp) until well incorporated.
step 11
Gently pour the corn syrup mixture over the top of the pecans.
step 12
Bake for 40–50 minutes, until the top is browned and the pie is firm – if you wiggle the pie a little and it still seems to have a rolling, liquidy movement, it needs more time. Start checking it around 35 minutes and every five after that until it firms up.
step 13
Allow to cool completely, then refrigerate overnight. Serve chilled.
step 13 Allow to cool completely, then refrigerate overnight. Serve chilled.
Tags
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American
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
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