Pecan Cheese Pie

Angie

4 years ago

Do you like pecan pie? Do you like cheesecake?

If YES, then this simple, EASY-TO-MAKE recipe that combines both is for you!

It is so-oo good!

SO EASY!! All you do is add layers to the pie shell!

It does its magic while it bakes.

I have been making this since the 1970’s when my friend Shirley first made it. She warned how rich it was as she handed over a piece!

It’s an oldie-but-goodie recipe that is a treasure! Definitely decadent, but people sure do love it! I cut the pieces small !!

Thanksgiving is a great time to feature this very special pie!

See the pictures in the slideshow to see how EASYit is to put together.

Enjoy!

1 / 9

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Servings

Calories 353kcal

Preheat the oven to 375°.
CREAM CHEESE FILLING: With a mixer on medium speed, beat all the cream cheese filling ingredients together until creamy. Set aside.
PECAN SYRUP FILLING: In a large bowl, whisk together by hand the eggs, sugar, corn syrup, and vanilla extract.
CRUST: Spread the cream cheese filling over the bottom of the unbaked pie crust.
Sprinkle the pecans over the cream cheese filling.
Gently pour the Pecan Syrup Filling over the pecans.
Cover the edges of the pie with a pie shield.
Bake at 375° for 40-45 minutes. It is supposed to jiggle just a little bit in the center. It will firm up later.
Cool the pie on a wire rack for 30 minutes, then chill the pie in the refrigerator for about 3 hours before serving.
Store the pie covered in the refrigerator.

SERVINGS: This is a decadent, rich pie so I cut it into 12 pieces rather than 8!