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Pecan Cheese Pie

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Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 353


  • 8 ounces cream cheese
  • cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 3 eggs
  • ¼ cup sugar
  • 1 cup corn syrup light
  • 1 teaspoon vanilla extract
  • 1 ¼ cup pecans chopped
  • 1 9-inch unbaked pie crust


  • 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!
Calories: 353kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 216mg | Potassium: 106mg | Fiber: 1g | Sugar: 33g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg