Priceless Pecan Pie

Priceless Pecan Pie

59
PAC 0

"This is an all time favorite Thanksgiving dessert. It has layers of creamy cheesecake, crunchy pecans, and smooth custard."
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Ingredients

1 h 10 m servings 532 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 61.8g
  • 20%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans.
  3. In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer.
  4. Bake in preheated oven for 35 to 40 minutes, until set in center.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

59
  1. 66 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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 ...

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 th...

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...

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 ...

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 fro...

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 t...

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 exac...

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 c...

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

I'm new to baking so i didnt know the tricks to keep from overdoing the crust when making custard pies, but it still turned out pretty good :) Can't wait to try again now that i know to move to...