Pecan Surprise Pie Recipe -
Pecan Surprise Pie Recipe

Pecan Surprise Pie

Recipe by  

"Two pies in one: spicy pecan and tender cheesecake. Comes out of the oven with the layers switched! Looks like a cheesecake but a surprise is underneath."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small mixing bowl, beat cream cheese until fluffy. Add 1/3 cup sugar and beat until smooth. Thoroughly mix in 1 egg and 1 teaspoon vanilla extract. Do not overbeat. Spread mixture into pastry shell. Sprinkle with chopped pecans.
  3. In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not frothy. Pour mixture over pecan layer.
  4. Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are browned. Pie will be quite high, but will settle as it cools.
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Reviews More Reviews

Sep 01, 2003


Jan 25, 2012

This was superb! The "cheesecake" layer is perfect to balance out the gooey sweetness of a pecan pie. I will be making it like this from now on! I took this as the desert to a family gathering, and the compliments kept coming. Also was asked for the recipe by everyone there! I made this on the spur of the moment and only had 1/2 a cup of pecans, so I used chopped walnuts for the rest and it was still delicious! (In fact, no one even realized it was mostly walnuts until I passed out the recipe!) Thanks for the great recipe, it's a definitely a keeper! And a tip for getting a good bottom crust without having to pre-bake is to always use a glass or ceramic dish, stay away from the aluminum pans...


19 Ratings

Sep 01, 2003

I made this recipie and took it to work for a potluck and THEY LOVED IT!!! This is a terrific site for any kind of recipie you would ever want and more...Thank You for having it online!

Aug 29, 2002

Everyone loved this pie. Great combination for pecan pie and cheesecake lovers!

Jan 24, 2011

Very yummy and very easy. Made for a dinner party and folks raved about it. Not overly sweet like many desserts. Omitted the cloves and still great. Would use maybe a half cup more pecans next time and the store bought crust I used was not the best, but I for sure will be making this again!

Feb 03, 2011

Delicious! I needed to feed a crowd so I used a shortbread crust and made these into bars.

Jan 21, 2011

Yummy! This was a very good pie, nice change from the normal pecan pie. And it was really easy to make. I did have to change it up just a bit. I only had about 1/3 cup of light corn syrup so I used that and the rest dark corn syrup. Also left out the cloves. My family really loved this. Thanks!

Feb 21, 2012

Loved it! I am not a fan of the sweetness of a regular pecan pie but my husband is. This was a great compromise. I followed the recipe but next time I will leave out the cloves (just a personal preference as neither of us are fans of his spice). Our company however, loved it just the way it was.


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  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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