Rich Cream Cheese Pecan Pie Recipe - Allrecipes.com
Rich Cream Cheese Pecan Pie Recipe

Rich Cream Cheese Pecan Pie

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"This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie Change Servings
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Directions

  1. In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.
  2. In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
  3. Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2005

This recipe was delicious. I followed the directions and I made some changes to the ingredients that were required, it still turned out great. I omitted the chocolate chips and it was AWESOME!

 
Most Helpful Critical Review
Jan 17, 2006

I had this pie in the oven for a total of 60 minutes and it still did not set. Every time I would take it out, thinking it was done, it would still be runny. I thought the flavors were good, but my husband said it was ruined with the chocolate chips. We will stick with traditional pecan pies.

 

23 Ratings

Nov 02, 2003

this is a GREAT dessert recipe. i made it and my boyfriend couldn't believe it was homemade. it was my first true baking experience and a complete success. i had requests from friends and family to make another and another. my mother even requested one for her birthday instead of a cake. a definite try for holidays or special occasions!

 
Nov 23, 2007

This is defreakinglicious!! Rich, it is, but really good! I made this for Thanksgiving dinner along with 2 pumpkin pies. This was a winner. The only problem I had was the filling over flowed and really made a mess. I used a 9" deep dish crust as stated. This is why I rated this with 4 stars. For taste it has earned 5 stars! I came across this recipe the day before Thanksgiving and just had to try it. Will make it again but will use an even bigger pie plate.

 
Aug 29, 2002

This pie was really good. My husband ate the whole pie by himself. It's also very good with butter scotch chips. I recomend it to anyone who likes pecan pie and cheese cake.

 
Aug 29, 2002

This pie is worth the effort and calories! Very rich. I subsituted almond extract for vanilla, as I often do in recipes.

 
Nov 02, 2003

This is absolutely fabulous. I made it for Thanksgiving and everyone raved about it. It will definitely be served on many special occasions in our home.

 
Feb 26, 2003

Every time I take this pie to a social function. I always get great remarks about how delicious this pie tastes!Debbie

 

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Nutrition

  • Calories
  • 650 kcal
  • 32%
  • Carbohydrates
  • 74.4 g
  • 24%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 38 g
  • 59%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 363 mg
  • 15%

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

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