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Cream Cheese Pecan Pie

Here is yet another way to enjoy Texas' No. 1 nut crop. This pecan pie has three delicious layers that go so well together.
  • 1 8-ounce package cream cheese, at room temperature
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped pecans
  • 1 cup light corn syrup (Karo)
  • 1/4 cup sugar
  • 3 eggs, beaten well with a fork
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie shell
Preheat oven to 375°F.

Combine the cream cheese and 1/3 cup sugar in a bowl. Beat at high speed with an electric mixer until fluffy. Add 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend well. Pour into the pie shell. Sprinkle the pecans evenly over the cream cheese mixture.

Combine the corn syrup, 1/4 cup sugar, 3 beaten eggs and vanilla, mixing well. Carefully pour mixture over the pecan layer. Bake at 375°F for 35 to 40 minutes or until set. Allow to cool completely, then refrigerate for 2 to 3 hours before serving.

Recipe editor

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
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