This easy pecan cream cheese pie is loaded with pecans on top of a sweet cheesecake layer, with a classic pecan pie filling on the bottom. It comes together in about 15 minutes and it's a crowd-pleaser for any holiday meal.
This pecan cream cheese pie is way better than the standard version, please allow me to share it with you in all of its magnificent glory. It's like a cheesecake and a pecan pie had a baby.
Bonus: SO easy to make. Mix up the ingredients in a couple of bowls, plop them into the crust. This particular pecan pie is also magic. The cream cheese layer starts on the bottom, but magically comes to the top as the pie bakes!
This is my Aunt Vickie's masterpiece and one of the first family recipes I remember wanting to learn how to cook for myself. And if you're looking for more dessert recipes with unexpected twists, try my Chocolate Bourbon Pecan Pie!
Jump to:
Pecan cream cheese pie ingredients
Use store-bought or make your own homemade pie crust. Whichever you choose, be sure it does not have any sugar in it. The pie is sweet enough on its own.
- Pecans: I like to use chopped pecan pieces for this pie, it's easier, you don't have to worry about arranging them in a pretty pattern, just let them do their thing in the oven.
- Cream cheese: Just your garden variety American cream cheese such as Philadelphia or your favorite store brand, to make the 'cheesecake' layer of the pecan pie.
- Eggs, sugar and vanilla: These will be used in both the creamy layer and the pecan layer.
- Dark corn syrup: I always choose dark corn syrup for pecan pies. I prefer the added flavor of molasses, it seems to balance things out and prevent the pie from being tooth-achingly sweet.
*Ingredients with measurements are listed in the recipe card below.
How to make Pecan Cream Cheese Pie
Step 1: Make the cream cheese filling
Pre-heat oven to 350°F. Have a deep dish pie pan at the ready. I used a 9.5-inch pie dish that is 1.5 inches deep.
In a large bowl, use a hand mixer to cream together the cream cheese, egg, sugar and vanilla until fluffy. Spread cream cheese mixture onto the bottom of the pie crust.
Step 3: Make the pecan pie filling
In a second bowl whisk together the 3 eggs, sugar, corn syrup, vanilla and salt until well incorporated.
Step 4: Finish and bake
Gently pour the corn syrup mixture over the top of the pecans. Bake for 40-50 minutes, until the top is browned and the pie is firm. Allow to cool completely, then refrigerate overnight and serve chilled.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Expert tips
- You must use a deep dish pie pan for this recipe: If you buy a pre-made pie crust, be sure it is big enough and/or deep enough. I used a 9.5-inch pie dish that is 1.5 inches deep. You could also use a 9 inch pie pan that is 2 inches deep.
- Trick for softening cream cheese: If your cream cheese hasn't softened enough, pop it in the microwave for 10 seconds at a time until it's workable.
- This pie cooks for a long time: I find that I usually have to go on the longer end of the suggested cooking time, so plan for that.
- How to keep the crust from burning: If the crust starts to get too brown too fast, cover it with a strip of foil for the remainder of the bake time.
Make ahead and storage
- Make it up to 2 days ahead: This pecan cream cheese pie is designed to be made ahead because it has to be refrigerated. That makes it a perfect choice for the holidays when you need your oven space on the day of.
- Store uncovered in the refrigerator until ready to serve: Storing uncovered keeps the pie crust crisp. For leftovers—if you even have any, how could you?—tightly cover the pie dish with plastic wrap or cut into slices and store in an airtight container.
FAQ
You can make pecan pie with either light or dark corn syrup. I use dark Karo syrup in all of my pecan recipes because I like the flavor better. It really is personal preference.
If you wiggle the pie a little and it still seems to have a rolling, liquid-y movement, it needs more time. Bake until the top is a little more firm. It won't be solid, but there should only be a little movement.
How to serve pecan cream cheese pie
Pecan cream cheese pie should be served chilled. The cream cheese layer is basically cheesecake, so it needs to stay cold. Serve it with unsweetened whipped cream (because it's already sweet enough) or crème fraîche.
More pecan recipes
Debra's Details: This pecan cream cheese pie is easy and magical!
- Easy to make with a hand mixer and two bowls like grandma used to, no special equipment needed.
- Both fillings can be made within about 15 minutes!
- The cream cheese layer magically rises as the pie cooks, leaving the gooey pecan pie filling on the bottom. YUM!
- Make your own crust, or use a store-bought one.
- This is a great make-ahead pie. Make it up to 2 days in advance and store in the fridge.
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Pecan Cream Cheese Pie Recipe
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Ingredients
- 1 homemade or store bought pie crust (unsweetened, see note)
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 egg
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 ½ cups pecans chopped
Pecan Pie Filling
- 3 eggs
- 1 cup dark corn syrup
- ¼ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F.
- In a large bowl, use a hand mixer to cream together the cream cheese, egg, sugar and vanilla until fluffy.
- Gently spread onto the bottom of the pie crust, top with chopped pecans.
- In a second bowl whisk together the 3 eggs, sugar, corn syrup, vanilla and salt until well incorporated.
- Gently pour the corn syrup mixture over the top of the pecans.
- Bake for about 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, liquid-y movement, it needs more time. Start checking it around 35 minutes and every five after that until it firms up.
- Allow to cool completely, then refrigerate overnight. Serve chilled.
Notes
- Crust for this pie should be unsweetened: Whether you make your own or buy it, make sure there is no sugar in it. The pie is very sweet, you don't need any more sugar in the crust. The savory is your friend!
- Use the best pecans: I recommend using the freshest pecans possible for this recipe. I order mine from Millican Pecan, they are a family farm that has been growing pecans since the 1800s! Their pecans are always the freshest, from the most recent growing season. (Sometimes pecans in the grocery store can be 2 - 3 years old!)
- Why not make 2? When I make this pie, I often make two. It's that good. Go ahead and do it!
- A deep pie dish is essential: You'll need a deep, 9.5 inch pie dish for this pie. If using a store-bought crust, make sure it is deep dish.
- Make it up to 2 days ahead: This pie is designed to be made ahead because it has to be refrigerated, so it's a perfect choice for the holidays when you need your oven space on the day of.
- Store uncovered in the refrigerator until ready to serve: Storing uncovered keeps the pie crust crisp. For leftovers—if you even have any, how could you?—tightly cover the pie dish with plastic wrap or cut into slices and store in an airtight container.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Aunt Vickie says
One of my Best!!!!
Debra says
Just one of many of your culinary accomplishments!
Love you Aunt Vickie!
Sutton says
This pie is SOOOO GOOD. Bonus points? I'ts pretty easy too! Added this recipe to my go-to holiday baking list. `
Debra says
Thank you Sutton! I feel so honored that one of my family recipes is now part of your family celebrations. Happy baking!