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The Best Cream Cheese Pecan Pie

By Ashley McCrary

Published Nov 01, 2019 Updated Jul 11, 2023

5 from 7 votes

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Holiday’s just wouldn’t be the same without my mom’s Cream Cheese Pecan Pie. In all seriousness, I will dream about this pie as the holiday season approaches. This pie includes all the traditional ingredients, but with a cream filling spin. I hate to tell you, but this recipe is the real deal and isn’t considered healthy. Although you won’t find this in your Keto or Paleo diet, I can guarantee it is sure worth the splurge.

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For this pie, mom always just buys store bought pie crust. She doesn’t go over the top with the crust, because the actual magic is in the filling. Don’t feel you have to get too caught up in homemade everything. Save time and just buy the store-bought crust. It will make this pie even cheaper to make.

This Cream Cheese Pecan Pie is super simple and takes minimal ingredients. I bet you probably already have everything you need to make this in your fridge and pantry. It takes only 10 ingredients: store bought pie crust, eggs, vanilla extract, sugar, Kayro syrup, pecans, salt and cream cheese.

TIPS FOR THIS CREAM CHEESE PECAN PIE:

• Always fork the pie crust. Use a fork to pierce the crust once you form it to the pan. This will allow the pie crust to cook evenly.
• Make sure to spray the pie glass dish or pie pan with cooking spray before forming the pie crust into the pan. This will allow you to cut and remove the piece of pie without it sticking to the pan.
• Make sure the cream cheese is at room temperature. This will mix evenly and more consistently if at room temperature.
• Use the food processor to chop the pecans. Pulse it a few times to get the perfect chopped pecans so that it covers the cream filling evenly.
• During the first 20 minutes of cooking the pie, watch to make sure the crust is golden. Once golden, spray nonstick cooking pray on the back of a large piece of aluminum foil and place over the pie so the crust doesn’t burn or brown too much. Spraying the cooking spray on the foil will allow it to not stick to the pie. It will be easy to remove once pie is completely cooked.
• After 35-40 minutes, shake the pie to ensure it does not jiggle and that it is set.
• Once cooked, allow to cool completely to room temperature before cutting and serving. This will allow the middle to set up properly and become firm.

TRUST THE PROCESS:

WHAT STORE BOUGHT PIE CRUST IS BEST?

• My mom always buys the pie crust at Aldi
• She recommends buying the refrigerated ones that you can roll out and not the frozen ones.
• The frozen ones tend to crack and chip and don’t have a fresh taste compared to the refrigerated rolled crust.

If you are looking for a new food tradition, be sure to include this recipe in your holiday menu. It will be one that people stand in line for, so be sure to make a few pies so everyone can get a slice of love.

SHOP MY CREAM CHEESE PECAN PIE POST

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Cream Cheese Pecan Pie

By: Ashley McCrary

5 from 7 votes

This Cream Cheese Pecan Pie is a twist on the traditional version. It has all the same flavors along with a sweet cream cheese filling that takes this pie to the next level. The pie you will ever need during the holiday season!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 -8 servings

Ingredients  

1x2x3x

Bottom Layer-Filling

• ▢ 9 inch unbaked pie shell
• ▢ 1 8 oz package cream cheese (soften or at room temperature)
• ▢ 1/3 cup sugar
• ▢ 1/4 tsp salt
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg
• ▢ 1 1/4 cup chopped pecans

Top Layer

• ▢ 3 large eggs
• ▢ 1/4 cup sugar
• ▢ 1 cup light Karo corn syrup
• ▢ 1 tsp vanilla extract

Instructions 

• If using rolled pie dough , roll it out and  it to a 9 inch pie dish.   
• Bottom layer: Combine the soften cream cheese, sugar, salt, vanilla extract and egg in a large bowl. Blend well using a hand or stand mixer at the medium speed. Transfer this mixture and spread in the bottom of the unbaked pie shell. Place pecans in a food processor and pulse a few times. Sprinkle the top of the cream layer with the crumbled pecans.
• Top layer: Mix topping ingredients and blend at medium speed with a stand or hand mixer. Pour this mixture slowly over pecans.
• Carefully transfer the pie to the oven and bake at 375F for 45-50 minutes. As the pie is baking, keep an eye on the browning of the crust. The crust will brown nicely before the pie has completed the cooking time. When the crust is golden brown, take a sheet of aluminum foil spraying with ghee cooking spray. Lay across the top of the pie as it continues the cooking time. The pie is done when it doesn’t jiggle and is set in the middle.

Notes

• I purchase the refrigerated rolled pie crust.  Let them sit at room temperature before you begin to roll it out in the pie pan. After rolling out and pressing the crust down around the edges of the pan, take a fork and fork many holes throughout the entire crust. 
• I use my food processor on the pulse cycle to crumble the pecans.  This make the final pie presentation so pretty. 
•  I will use a 9 inch pie crust and add it to a 12 inch pan just for extra room. Just so it doesn’t overflow. 
• Allow the pie to sit at room temperature for 30 minutes before topping with whip cream and serving. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

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