Aunt Vickie's Pecan Cream Cheese Pie
Servings: 8 people
This easy pecan cream cheese pie is one of my favorite fall recipes. It's a crowd-pleaser for any holiday meal, I guarantee it will be the best pecan pie your family has ever had!
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 egg
- 1/3 cup sugar
- 1 tsp vanilla
- 1 1/2 cups pecans chopped
Pecan Pie Filling
- 3 eggs
- 1 cup dark corn syrup
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
Pie Crust - makes two, nine-inch crusts
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 sticks (one cup) unsalted butter cold, cut into cubes
- 1/4 cup ice water plus more if needed
Preheat oven to 350.
Pulse flour and salt together in the food processor.
Add butter and pulse until it resembles coarse crumbs with some larger pieces.
Then turn the machine on low and add water with it running - this should only take about 30 seconds. You can also just pulse the machine as you pour the water.
Check the consistency of the dough here, it shouldn't be holding together on its own, but it should hold together when you squeeze it with your hands. If it doesn't hold, add a tablespoon of water at a time until it does. If you end up with the dough actually coming together like pizza dough in the processor, you have added too much water.
Shape the dough into two discs, wrap in plastic, and refrigerate for about an hour.
Remove one disc from fridge and roll out to fit a 9-inch pie pan.
When rolling out the dough, go in one direction, fanning out into a circle. Don't go back and forth. You'll get to a nice shape much faster by telling the dough which way you want it to go, one direction at a time.
Place gently into the pie pan and shape edges of pie crust.
Refrigerate formed crust for 30 minutes.
Pie Fillings and Assembly
In a large bowl, cream together the cream cheese, egg, sugar and vanilla until fluffy.
Gently spread onto the bottom of the formed pie crust, top with chopped pecans.
In a second bowl mix 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.
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!)
I am an affiliate for Millican Pecan and if you purchase through my links, I may make a small commission. Thank you for supporting my blog and family farms!
Calories: 582kcal | Carbohydrates: 81g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 553mg | Potassium: 206mg | Fiber: 3g | Sugar: 50g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg