Priceless Pecan Pie Recipe

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Most Helpful Positive Review

Jan 01, 2004

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.

—GODIVAGIRL57

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Most Helpful Critical Review

Oct 05, 2005

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.

—BN61079

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66 Ratings

Jan 01, 2004

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.

—XQUISITE

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Aug 10, 2010

I've made this about 6 times and this recipe is perfect the way it is as long as you follow the directions! It isn't supposed to be like traditional pecan pie. I used a mrs smith's deep dish frozen pie crust and it filled perfectly to the drop! You need to fill the shell to the VERY TOP since it doesn't rise. I actually set it on the oven rack before pouring in the top layer so I can fill it up and not spill any by having to move it. As long as you use a real deep dish crust you shouldn't have any leftover. The only thing that I had to change was the bake time - it takes almost an hour just don't take it out before it is set! It should be brown and crispy on the top.

—balder

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Dec 26, 2007

This was Perfect. I made this for christmas as a spur of the moment dessert. I am very glad I did. The bottom crust didnt cook as well as I would have liked, But that was my fault. the cooking time might be a little off, I think it needs to cook a little longer. I suggest you use a glass pie pan & pie crust sheets. That way you can judge when your bottom crust is browned. THIS IS A EXCELLENT RECIPE ,I WILL MAKE A FAMILY TRADITION!!!! tip* MAKE MORE THAN ONE.........LOL

—AQUIETA

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Nov 26, 2006

I'd give this 10 stars if I could. Wonderful change from the usual pecan pie. You must make this in a deep dish pie plate, because there is a lot of filling. I also didn't follow the recipe exactly. I like how the pecan halves llok, so I did not chop them, also I poured them into the corn syrup mixture and stirred them up before pouring onto the cream cheese layer. From the top, looked like a regular pecan pie, but with a delightful surprise on the bottom. My family voted and wants me to only make this pecan pie from now on. Not as sweet as the traditional, but defintely good and rich. Thank you for sharing this recipe!

—Jen R.

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Nov 25, 2006

I really hate to give this such a low rating-- maybe it was me... but... I agree with user BN61079... this pie did not turn out for me. The edges burnt, the cream cheese stuff didn't look like cheesecake at all, and we couldn't even get it out of the pie dish. I was so disgusted with how the pie turned out, I didn't even taste it. My husband tried it and said it was good, but he eats literally anything. I won't make this one again!

—Jen P.

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Oct 13, 2005

I made this recipie for thanksgiving. It was really good..however, i think next time i will reduce the sugar slightly. It was almost too sweet for my liking

—carolyn

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Nutrition

Calories
532 kcal
27%

Carbohydrates
61.8 g
20%

Cholesterol
115 mg
38%

Fat
30.1 g
46%

Fiber
1.5 g
6%

Protein
7.8 g
16%

Sodium
299 mg
12%

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

Nutritional Information

Priceless Pecan Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 532
Calories from Fat: 271

% Daily Value *
Total Fat 30.1g 46 %
Saturated Fat 10.7g 54 %
Cholesterol 115mg 38 %
Sodium 299mg 12 %
Potassium 189mg 5 %
Total Carbohydrates 61.8g 20 %
Dietary Fiber 1.5g 6 %
Protein 7.8g 16 %
Sugars 29g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 12 %
Iron 16 %
** Thiamin 12 %
Niacin 18 %
Vitamin B6 6 %
Magnesium 10 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.