Cream Cheese Pecan Pie

The delicious cream cheese layer in this Cream Cheese Pecan Pie really puts it over the top!

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4.50 from 6 votes

Prep Time 15

Cook Time 45

Total Time 1

Author Stacey Little

Ingredients

2 frozen deep dish pie crusts (thawed)

For the cream cheese layer:

2 (8-ounce) packages cream cheese
1 egg
1 teaspoon vanilla extract

For the pecan filling:

6 eggs
2 cups sugar
2 cups light corn syrup
2 teaspoons vanilla extract
2 cups coarsely chopped pecans

Instructions

Preheat the oven to 350°F.
With a hand mixer or in a stand mixer, mix together the cream cheese, egg, and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.
To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans and stir until well combined. Divide the mixture between the two pie crusts, being cautious that all the pecans don't end up in one pie, and pour it over the cream cheese layer. Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown, and nearly set - there will still be a little jiggly in the middle. Cool completely before serving. Store in the refrigerator.

Notes

This recipe can easily be halved. When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it. The rest should be self explanatory.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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