Priceless Pecan Pie

Priceless Pecan Pie

59 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  PAC

“This is an all time favorite Thanksgiving dessert. It has layers of creamy cheesecake, crunchy pecans, and smooth custard.”

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Adjust Servings

Original recipe yields 1 - 9 inch deep dish pie



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans.
  3. In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer.
  4. Bake in preheated oven for 35 to 40 minutes, until set in center.

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Reviews (59)

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Absolutely delicious! However, found that I had more egg&corn syrup mixture than the pie shell could hold. Next time, I would only use 3/4 of the cream cheese mixture so I could get more of the other in. Also, it doesn't specify (and for those of you like me who may want everything spelled out), do not bake the pie crust first - use an uncooked crust. One more thing, serve cold - the day after baking is GREAT!!! WE ALL LOVED IT.



The first time I made this I was a little skeptical. I love pecan pie and wasn't sure how it would turn it. When I started mixing the cream cheese and other ingredients it was really think. I've never seen cream cheese be used with out any eggs. I had also used dark corn syrup rather than light, but it actually turned out pretty good. A little bit of FYI: the cream cheese comes up to the top so don't be surprised if your pie looks a little puffy. Also don't put too much syrup into it 'cause it'll overflow and cause a big mess.



I hate to give such a low rating, and I realize I'm in the minority here, but I disliked this pie. I mean, I tried a slice warm and it was not good, so I put it in the fridge overnight thinking maybe it would be better cold. Nope There was no sweetness- I mean none. I was expecting a cheesecake type layer topped with pecans and a custard, but the cream cheese rose to the top and mixed with everything else, and didn't taste anything like a cheesecake. Also, the edges of my crust burnt, but the bottom stayed soggy- probably due to the cream cheese/custard glob. Real pecan pie and real cheesecake are 10x better.

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Amount Per Serving (8 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 61.8 g
  • 20%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 299 mg
  • 12%

Based on a 2,000 calorie diet



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Chocolate Bourbon Pecan Pie


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Chocolate Pecan Pie