Cream Cheese Pecan Pie

Cream Cheese Pecan Pie

Cream Cheese Pecan Pie 1920 2560 Daryl Duarte

Cream Cheese Pecan Pie

This is my favorite pie for Thanksgiving.  My mother made this as a signature pie, the recipe sourced from an old-fashioned cookbook published after an annual baking contest.  This is a blue-ribbon winner!  The sweetness of the standard pecan pie recipe is enhanced by a cream cheese layer.  It is a surprise and a delight.  And it is an oven alchemy moment – where the layers change seats during cooking. Try it out and see for yourselves!  


  • 1 9” pie crust unbaked
  • 1 8 oz. package of cream cheese
  • 1/3 cup plus ¼ cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • ¼ tsp salt
  • 1 ¼ cups chopped pecans
  • 1 cup light or dark corn syrup


  • Using a stand mixer, beat the cream cheese, 1/3 cup sugar, 1 egg, salt, and 1 tsp vanilla with a paddle attachment.   Set aside.   (You can mix by hand in a medium mixing bowl, but you should be certain the cream cheese is at room temperature to make it easier to incorporate the other ingredients.) 
  • In a medium-sized mixing bowl, crack three eggs and add ¼ cup sugar, corn syrup, and 1 tsp vanilla. Mix with a whisk.
  • Gently chop some of the pecans – a mixture of half pieces and some remaining whole nutmeats are best.
  • Pour the cream cheese mixture into the pie crust. Then sprinkle with the pecans. Gently pour the corn syrup mixture over the pecans.
  • Bake the pie at 375 degrees for approximately 50 - 60 minutes. Check the pie – the center should be just set. The pie filling will rise and crack a bit – revealing the cream cheese layer and should be firm to a light finger press. Remove from the oven and cool. It will deflate upon cooling.


Can be made several days ahead and kept in the refrigerator. Make sure it is served at room temperature.
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