Easy Cream Cheese Pecan Pie Recipe
A silky cream cheese layer topped with a classic, gooey pecan filling. Simple steps, big holiday pie energy.
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Servings:
Ingredients
Main Ingredients
- 1 pie shell 9-inch unbaked pie crust store-bought or homemade
- 8 oz cream cheese, softened
- 0.25 cup granulated sugar
- 1 large egg for cream cheese layer
- 1.5 tsp vanilla extract divide between layers
- 0.75 cup light brown sugar, packed
- 0.9 cup light corn syrup
- 3 large eggs for pecan filling
- 3 tbsp unsalted butter, melted and cooled
- 1.75 cup pecan halves, roughly chopped
- 0.5 tsp fine salt
Instructions
Preparation Steps
- Preheat oven to 350°F. Set rack in the lower-middle position.
- Beat cream cheese, granulated sugar, 1 egg, and 0.5 tsp vanilla until creamy.
- Spread the cream cheese mixture into the unbaked pie shell in an even layer.
- Whisk 3 eggs, brown sugar, corn syrup, melted butter, remaining vanilla, and salt until glossy.
- Fold in pecans until evenly coated.
- Gently pour pecan filling over the cream cheese layer, spreading evenly.
- Bake 50–60 minutes until edges are set and center still jiggles slightly.
- Cool on a rack completely, at least 3 hours. Chill 1 hour for cleaner slices.
Notes
Try swapping 1–2 tbsp of the corn syrup with bourbon or maple syrup for a deeper flavor. For storage, cover and refrigerate up to 4 days; warm slices briefly before serving for the best texture.
This recipe is an original creation inspired by classic Easy Cream Cheese Pecan Pie Recipe flavors. All ingredient ratios and instructions are independently developed.