Pecan Cream Cheese Pie

this is not a healthy/lighter/fit version of anything and might be the most fatty-mcfatterson recipe to date on this blog.




4 dreamy layers: flaky crust, gooey sugar, creamy cheese and crunchy pecans. The corn syrup/sugar goo separates from the pecans in the oven and settles between the cheese and the crust like a kitty who wants everyone’s attention.





The sliver I cut for pictures is the biggest piece I would suggest for one serving


unless you want to literally bounce off the walls


and crash from your sugar high in a puddle of sweat


(because when else do you bounce off walls?)





I’m not a fan of pumpkin pie- as you’d expect if you read last week’s pumpkin gingersnap recipe. But I do have a nostalgic soft spot for my mom’s.


Don’t get me wrong- I love me some holiday spices. Nutmeg is one of my favorite flavors.


This pie is a welcome contrast to the cloves and nutmeg and pumpkin that traditionally signal the holiday season.






Don’t forget my pie crust recipe.



I encourage moderation always and especially with this dangerously fabulous pie.


Pecan Cream Cheese Pie
adapted from
  • 1 pie crust (storebought or homemade)
  • 8oz cream cheese, room temperature
  • ¼ C + ⅔ C sugar
  • 3 eggs, divided
  • ⅔ cup dark corn syrup
  • 1½ tablespoon butter, melted and cooled
  • 1 cup pecans
  1. spray 8-9 inch pie plate with non stick spray and add rolled out pie crust.
  2. freeze crust in pie plate while gathering other ingredients
  3. pre heat oven to 350 degrees
  4. using stand mixer and paddle attachment: combine cream cheese and ¼ cup sugar until fluffy- about 5 minutes
  5. add 1 egg and mix to combine
  6. in a separate bowl, melt butter and cool slightly.
  7. add corn syrup and stir to cool down butter.
  8. then add the ⅔ cup sugar and 2 eggs and whisk to combine
  9. stir pecans into corn syrup mixture
  10. take crust out of freezer and carefully spread cream cheese mix as the bottom layer
  11. carefully spoon pecan mixture on top of cream cheese layer
  12. bake for 50-60 min depending on the size of your pie plate
  13. pie is done when crust is golden brown and the center isn't giggly when gently shaking the pan.
  14. it will puff up while cooking but will sink back as it cools
  15. chill overnight in fridge before serving and store in the fridge in air tight container


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