Cream Cheese Pecan Pie is the kind of pie you make when you want guests to ask for seconds and the recipe. Maybe you have a holiday coming up or a weekend family dinner and need a dessert that feels cozy but still a little special. This is my Deliciously Creamy Cream Cheese Pecan Pie Recipe that never fails, and it’s much easier than it looks. You get a creamy cheesecake-style layer on the bottom, glossy pecan pie on top, and a buttery crust to hold it all together. No fancy steps, no stress, just pure comfort and joy in every slice. Let’s bake something wonderful today.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Deliciously Creamy Cream Cheese Pecan Pie Recipe. After a few test runs, I dialed in the flavors so it’s easy and full of real-home vibes. Cream Cheese Pecan Pie is the kind of pie you make when you want guests to ask for seconds and the recipe. Maybe you have a…
Why You’ll Love This Creamy Pecan Pie
I know traditional pecan pie. I love it too. But when I wanted a pie that slices cleaner and balances that sweet pecan filling with a cool creamy bite, this version became the keeper. The cream cheese layer gives the pie gentle tang and a stable base, so it does not ooze or collapse. The maple-kissed pecan top is shiny and perfectly set, with a crunchy caramel edge that makes the fork do a happy dance. Make it the night before and you get even better flavor the next day. And yes, it freezes well for those make-ahead bakers.
If you’re nervous about overly sweet pecan pies, this balances sweetness beautifully. The cream cheese layer rounds everything out, and a hint of salt keeps the flavors bright. I also love that it looks fancy without any special techniques. Spread, pour, bake, cool. Done. The Deliciously Creamy Cream Cheese Pecan Pie Recipe gives you bakery vibes with simple pantry ingredients and a few little tips.
One more plus. Toasted pecans on top make the kitchen smell like a candy shop. If you want to level up even more, you can top with a few extra pecans from a candied pecans recipe right before serving. That touch of sparkle is stunning for holidays.
“I made this for Thanksgiving and watched the pie disappear before the turkey leftovers. The creamy bottom layer surprised everyone in the best way. Zero crumbs left. I saved a slice in the back of the fridge just for me.”
Ingredients Needed For Maple Pecan Cream Pie (Easy Pie Recipe)
What you will need
Use good quality ingredients and you will taste the difference. Here’s what goes in my kitchen.
- Pie crust: 1 deep dish 9 inch crust, store bought or homemade. Blind bake for a few minutes if you want extra crisp edges.
- Cream cheese: 8 ounces, softened. Full fat gives the best texture.
- Granulated sugar: for the creamy layer, just enough to sweeten without overpowering.
- Eggs: 3 large, room temperature. Two for the pecan layer, one for the cream cheese layer.
- Maple syrup: pure maple syrup for deep flavor. You can mix with light corn syrup if needed.
- Brown sugar: light brown sugar adds caramel notes.
- Vanilla extract: a full teaspoon for warmth.
- Salt: a pinch, to balance sweetness.
- Melted butter: unsalted, to enrich the pecan layer.
- Pecans: 1 and 1/2 to 2 cups, chopped or halves. Toast them for best flavor.
- Optional stabilizers: 1 tablespoon cornstarch in the creamy layer for extra sliceability, or 1 tablespoon flour in the pecan layer to reduce weeping.
- Optional sour cream: 2 tablespoons in the cream cheese layer for a silkier tang.
Ingredient note: Using full fat cream cheese matters. Low fat can water down the filling and affect the set. If you are a cream cheese lover like I am, you might also enjoy my anytime dessert for lighter gatherings, this cream cheese cake that always turns out smooth.
How To Make Cream Cheese Pecan Pie Recipe (Printable Recipe Card Below)
Here is how I make the Deliciously Creamy Cream Cheese Pecan Pie Recipe at home with minimal fuss. A steady oven, room temp ingredients, and a full cool-down are your best friends.
Prep the crust
Heat oven to 350 F. If you want extra crisp edges, blind bake your pie crust for 8 to 10 minutes using parchment and pie weights. Let it cool while you mix the filling. Lightly toast your pecans on a baking sheet for 6 to 8 minutes, then cool. This deepens the nutty flavor and keeps them crunchy after baking.
Make the creamy filling
In a bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 egg and a pinch of salt. If using, blend in 2 tablespoons sour cream and 1 tablespoon cornstarch. Mix just until creamy and lump free. Spread this evenly in the bottom of the cooled crust. Try not to get any on the sides, it helps keep layers tidy.
In another bowl, whisk 2 eggs with 1/2 cup brown sugar, 1/2 cup maple syrup, 3 tablespoons melted cooled butter, 1 teaspoon vanilla, and a tiny pinch of salt. If you prefer a slightly firmer set, whisk in 1 tablespoon flour. Stir in pecans. Pour this carefully over the cream cheese layer, spreading pecans out evenly so every slice gets a crunchy crown.
Bake and cool
Place pie on the middle rack and bake at 350 F for about 45 to 55 minutes. The edges will be set and the center should have a slight jiggle when tapped. If the crust browns too quickly, tent the edges with strips of foil. Let the pie cool on a rack until room temperature, at least 3 hours. Then chill another 2 to 4 hours for the neatest slices. Serve cool or at room temp with fresh whipped cream.
Make ahead note: This pie keeps well, covered and refrigerated, for up to 3 days. The flavor deepens by day two, which makes it a great plan-ahead dessert. If you want more easy make ahead treats, peek at these bright and zesty lemon cream pie bars.
Substitution & Variation Ideas
Maple syrup vs corn syrup: You can use all maple syrup for earthy flavor, or blend half and half with light corn syrup for a classic glossy finish. Honey works too, but it adds its own floral note, so reduce the amount slightly and watch the bake time.
Dairy free: Use a dairy free cream cheese and plant based butter. The texture shifts a bit but the pie still sets nicely. Keep the chill time so slices hold.
Low sugar tweaks: Reduce brown sugar in the pecan layer by 2 tablespoons and use a touch more vanilla and salt to keep balance. The creamy layer is already modestly sweet.
Chocolate lovers: Sprinkle 1/3 cup mini chocolate chips over the cream cheese layer before adding the pecan mix. Chocolate and pecans are best friends.
Different nuts: Try half pecans and half walnuts for a deeper, rustic flavor. Chopped almonds add crunch too, just toast them first.
Mini pies or bars: Use a muffin tin with liners for mini pies, or press the crust into a 9 by 9 pan to make sliceable bars. Reduce bake time for minis and keep an eye on the wobble test.
If you like creamy desserts in lighter formats, you might love a spoonable option like this fresh blueberry cheesecake parfait. It’s a quick win for weeknights.
My Tips For This Pecan Cream Pie Recipe
- Use room temperature cream cheese and eggs for a smooth filling that blends easily.
- Do not overmix either layer. Mixing too much whips in extra air and can cause cracks.
- Toast your pecans to wake up their flavor. It makes a noticeable difference.
- Shield the crust if it darkens too fast. A simple foil guard works.
- Watch the wobble. You want the center just set with a slight jiggle, not liquid.
- Cool completely before slicing. Chill for sharp slices and neat layers.
- Warm your knife under hot water, wipe dry, then slice. Clean between cuts for picture worthy slices.
To guarantee the Deliciously Creamy Cream Cheese Pecan Pie Recipe slices clean, patience is key. Give it the full cool and chill time so layers settle in. If you want a second dessert on the table for variety, this sunny cream cheese cake is a dependable crowd pleaser with simple ingredients.
Common Questions
Can I make this pie a day ahead?
Yes, and it is even better the next day. Chill it overnight, covered, and slice before serving.
Do I have to blind bake the crust?
Not required, but a short blind bake keeps the bottom crisper. I do it if I have a few extra minutes.
Can I use all corn syrup instead of maple?
Yes. Use light corn syrup in place of maple syrup for a classic pecan pie taste and a shiny top.
How do I store leftovers?
Refrigerate covered for up to 3 days. You can also freeze slices. Thaw in the fridge for best texture.
Why is my filling runny?
It likely needed more bake time or cooling time. Keep baking until the edges are set and the center gently jiggles, then cool fully.
Ready to bake a slice of comfort?
If you want a pie that wins hearts without hours of work, the Deliciously Creamy Cream Cheese Pecan Pie Recipe is the one I reach for again and again. It brings creamy, crunchy, maple-sweet flavor in every bite and slices like a dream. If you like exploring similar ideas, try a fruity twist with a quick parfait after dinner, or go citrusy with simple bars. For another trusted perspective on this style of pie, check out the helpful guide at Cream Cheese Pecan Pie – Southern Bite. And if you need a fun extra dessert for the table, keep the mood bright with these easy lemon cream pie bars that come together fast.
Cream Cheese Pecan Pie
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Blind bake your pie crust for 8 to 10 minutes using parchment and pie weights, if desired. Let it cool while mixing the filling.
- Lightly toast pecans on a baking sheet for 6 to 8 minutes, then cool.
- Beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 egg and a pinch of salt. If using, blend in sour cream and cornstarch.
- Spread this mixture evenly in the bottom of the cooled crust.
- In a separate bowl, whisk together 2 eggs with brown sugar, maple syrup, melted butter, vanilla, and a tiny pinch of salt. If desired, whisk in flour for a firmer set.
- Stir in pecans and pour this mixture carefully over the cream cheese layer.
- Bake on the middle rack for about 45 to 55 minutes, until the edges are set and the center has a slight jiggle when tapped.
- Let the pie cool at room temperature for at least 3 hours, then chill for an additional 2 to 4 hours for the neatest slices.
- Serve cool or at room temperature, optionally with fresh whipped cream.
