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Cream Cheese Pecan Pie
Cream Cheese Pecan Pie is one of those timeless desserts that brings together the richness of a cheesecake filling with the deep, caramel-like flavor of a classic pecan pie. This modern twist on a Southern favorite creates a luxurious layered effect: a silky cream cheese base topped with a glossy, buttery pecan mixture baked inside a crisp pie crust. The combination of textures makes every bite smooth, crunchy, and indulgent without being overly complicated. Whether you are preparing a holiday spread, entertaining guests, or simply craving a comforting dessert, this pie delivers impressive flavor with straightforward ingredients and simple steps.
What truly sets this pie apart is its balance. Traditional pecan pie can sometimes be overwhelmingly sweet, but the cream cheese layer helps mellow the intensity while adding a pleasant tang. The result is a dessert that feels familiar yet special, making it ideal for festive gatherings or weeknight baking. With the right ingredient sizes and careful layering, you will achieve a pie that slices cleanly, holds its shape, and tastes even better the next day.
Ingredients
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pecan Pie Layer:
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves or chopped pecans
For the Crust:
- 1 unbaked 9-inch pie crust
Step-by-Step Instructions
Begin by preheating your oven to 350°F (175°C). This temperature allows the filling to bake thoroughly while keeping the crust crisp and golden. Position your oven rack in the lower third, which helps the bottom crust cook evenly and prevents sogginess.
Place your unbaked pie crust into a 9-inch pie dish and press it gently along the sides. If desired, crimp the edges for a decorative finish. Set the crust aside while preparing the cream cheese layer.
In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract. Continue mixing until the batter is creamy and free of lumps. Spread this mixture evenly over the bottom of the prepared pie crust. This layer forms the base of your pie and adds a light, velvety contrast to the pecan topping.
Next, prepare the pecan layer. In a separate bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla extract. Stir until the mixture is well combined. Fold in the pecans, ensuring every nut is coated with the syrupy filling. The pecans will naturally rise to the top during baking, creating a caramelized, golden surface.
Carefully pour the pecan mixture over the cream cheese layer. Pour slowly to avoid disturbing the base layer. If necessary, use a spatula to gently spread the pecans evenly across the top.
Transfer the pie to the oven and bake for 50 to 60 minutes. The center should appear slightly set but not dry. A gentle shake of the pie dish should reveal a soft wobble, similar to custard. As the pie cools, the filling will continue to firm up, ensuring clean slices when served.
Allow the pie to cool completely on a wire rack. Cooling is essential for proper setting. Once cooled, refrigerate the pie for at least two hours, although letting it chill overnight enhances both flavor and texture. When ready to serve, slice using a sharp knife dipped in warm water for smooth, clean cuts.
Tips for Best Results
For a more pronounced pecan flavor, lightly toast the pecans in a dry skillet for two to three minutes before folding them into the filling. Toasting enhances their natural oils and provides a deeper nutty aroma without adding extra steps to the recipe. Another helpful tip is to ensure your cream cheese is fully softened before mixing. This prevents lumps and helps the layer spread evenly inside the crust.
If the crust edges brown too rapidly during baking, cover them with foil or a pie shield. This allows the filling to continue cooking without overbaking the crust. For a richer flavor, consider substituting two tablespoons of the corn syrup with maple syrup, which adds a subtle complexity without overpowering the traditional pecan profile.
Storage
This pie stores exceptionally well. Keep leftovers covered in the refrigerator for up to four days. The cream cheese layer remains smooth, and the pecan topping stays pleasantly firm. You can also freeze the pie by wrapping slices individually and storing them in airtight containers. Thaw overnight in the refrigerator before serving.