Thanksgiving is nearly here, but I wanted to give you one more fun take on dessert for the big day! This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie. The cream cheese layer adds a creamy richness to the pie that I really, really like. Even though you spread the cream cheese layer on the bottom of the crust, it rises between the custard and the pecan layer beautifully. And because this pie only uses 2 cups of pecans, it’s not crazy expensive.
You can also easily cut this recipe in half, if you only need one pie. But seriously, is there EVER too much pie?? When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it to the cream cheese. The rest should be self explanatory. Y’all enjoy!
Cream Cheese Pecan Pie
- 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
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.