Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pecan pie with cream cheese filling. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie. The cream cheese layer adds a creamy richness to the pie that I really, really like. Even though you spread the cream cheese layer on the bottom of the crust, it rises between the custard and the pecan layer beautifully.
Pecan Pie with Cream Cheese Filling is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Pecan Pie with Cream Cheese Filling is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pecan pie with cream cheese filling using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pecan Pie with Cream Cheese Filling:
- Make ready 4 Rolled pie crusts (Pillsbury)
- Get 16 oz Cream cheese, softened (Philadelphia)
- Make ready 1 & 1/4 Cup Sugar
- Make ready 5 large eggs
- Take 3 tsp Vanilla But and Nut Extract (McCormick)
- Get 1/2 tsp Salt
- Prepare 4 cup Chopped pecans
- Take 1 cup Light Corn Syrup (Karo)
Then, we top it with a smooth cream cheese filling. And finally, the top layer is a pecan pie caramel topping! Hold the phone; these pecan pie cheesecake bars are now officially my favorite dessert of all time! Pecan Cream Pie is a creamy, fluffy, lighter version of classic pecan pie.
Instructions to make Pecan Pie with Cream Cheese Filling:
- Preheat oven to 350°F
- Roll two of the pie crusts together and press into large pie dish. Krimp edges and remove excess. Use a fork to poke holes in the bottom of the crust to prevent air pockets. Repeat this step with a second pie dish. (Recipe makes two pies)
- In large bowl combine one of the 8 oz packages of cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Beat with an electric mixer until smooth. Pour mixture into pie crust and use a spatula to distribute evenly. Repeat this step with the second pie crust.
- Sprinkle 2 cups of the chopped pecans on top of each pie (Use a total of 4 cups chopped pecans). Make sure to leave about 1/8th of an inch for the glaze.
- In a separate bowl, stir to combine 1 cup corn syrup, 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla. (Don't use an electric mixer or it will add air to the glaze and make it foamy). This glaze will be divided and used for both of the pies. You might not use all of the glaze and be sure not to add too much or it will make the pie runny.
- Use a spoon to slowly drizzle the glaze over the pie until you have an even coat of about 1/8th an inch thick. If you add it too fast you will displace the pecan. Repeat this step for the second pie.
- Bake both pies on the center rack for about 50 - 55 minutes. The crust usually cracks slightly and you want a nice golden brown color. Let cool for about an hour. Refrigerate overnight and serve chilled.
Cream Cheese, fresh whipped cream, and pecans inside a buttery, flaky crust. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. For cream cheese layer: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spread mixture into bottom of prepared deep-dish Buttery Pie Crust.
So that is going to wrap this up for this special food pecan pie with cream cheese filling recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
