Go Back

Cream Cheese Pecan Pie

This creamy pecan pie features a cheesecake layer with a glossy pecan topping and buttery crust, perfect for making ahead and serving at special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 deep dish 9 inch 1 deep dish 9 inch pie crust, store bought or homemade Blind bake for a few minutes if you want extra crisp edges.
For the Creamy Layer
  • 8 ounces Cream cheese, softened Full fat gives the best texture.
  • 1/4 cup Granulated sugar For the creamy layer, just enough to sweeten without overpowering.
  • 1 large Egg Room temperature.
  • 1 tablespoon Cornstarch or flour Optional for stabilizing the creamy layer.
  • 2 tablespoons Sour cream Optional for a silkier tang.
  • a pinch Salt To balance sweetness.
For the Pecan Layer
  • 3 large Eggs Room temperature.
  • 1/2 cup Brown sugar, light Adds caramel notes.
  • 1/2 cup Maple syrup, pure For deep flavor.
  • 3 tablespoons Melted butter, unsalted To enrich the pecan layer.
  • 1 teaspoon Vanilla extract For warmth.
  • a tiny pinch Salt
  • 1.5 to 2 cups Pecans, chopped or halves Toast them for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Blind bake your pie crust for 8 to 10 minutes using parchment and pie weights, if desired. Let it cool while mixing the filling.
  3. Lightly toast pecans on a baking sheet for 6 to 8 minutes, then cool.
Make the Creamy Filling
  1. 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.
  2. Spread this mixture evenly in the bottom of the cooled crust.
Prepare the Pecan Layer
  1. 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.
  2. Stir in pecans and pour this mixture carefully over the cream cheese layer.
Bake and Cool
  1. 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.
  2. 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.
Serving
  1. Serve cool or at room temperature, optionally with fresh whipped cream.

Notes

Make this pie a day ahead for even better flavor. Stays well covered and refrigerated for up to 3 days.