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Pecan-Cream Cheese Pie

Pecan-Cream Cheese Pie

With Thanksgiving right around the corner, you may be daydreaming about pie like we are. Check out this pie! It's like pecan pie and cheesecake all wrapped into one! Or click here for more of our favorite pie recipes!

  • Prep Time: 15 minutes
  • Total Time: 1 1/2 hours plus time for pastry to rest
  • Yield: 6 to 8 servings



  • Preheat the oven to 325°F and position a rack in the lower third of the oven.

    Fit the pie dough into a 9- or 10-inch pie plate and crimp the edges decoratively. Refrigerate for at least 30 minutes or up to 1 day (covered).

    Whisk the cream cheese until smooth, then add the egg yolk and whisk until well-combined. Spoon the mixture onto the bottom of the pie crust.

    In a mixing bowl, combine the eggs, sugar, Karo syrup, and vanilla and mix until smooth. Add the pecans and stir to combine. Pour the pecan mixture over the cream cheese layer and transfer pie to the oven. Bake until crust is deeply golden and the top of the pie cracks just a bit and seems firm and set in the center, usually about 1 hour and 10 to 1 hour and 15 minutes. Transfer pie to a wire rack to cool. Serve warm or at room temperature.

Recipe Details