Rich Cream Cheese Pecan Pie

Rich Cream Cheese Pecan Pie

19 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch deep dish pie

Directions

  1. In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.
  2. In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
  3. Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.

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Reviews (19)

Rate This Recipe
La' Sonya
14

La' Sonya

This recipe was delicious. I followed the directions and I made some changes to the ingredients that were required, it still turned out great. I omitted the chocolate chips and it was AWESOME!

KIESHA
14

KIESHA

this is a GREAT dessert recipe. i made it and my boyfriend couldn't believe it was homemade. it was my first true baking experience and a complete success. i had requests from friends and family to make another and another. my mother even requested one for her birthday instead of a cake. a definite try for holidays or special occasions!

Dottie
8

Dottie

This is defreakinglicious!! Rich, it is, but really good! I made this for Thanksgiving dinner along with 2 pumpkin pies. This was a winner. The only problem I had was the filling over flowed and really made a mess. I used a 9" deep dish crust as stated. This is why I rated this with 4 stars. For taste it has earned 5 stars! I came across this recipe the day before Thanksgiving and just had to try it. Will make it again but will use an even bigger pie plate.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 650 cal
  • 32%
  • Fat
  • 38 g
  • 59%
  • Carbs
  • 74.4 g
  • 24%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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