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Cream Cheese Pecan Pie!


This is a delicious spin on the classic southern pecan pie.   Some people say a pecan pie is too sweet or too rich for them...I am not one of those people by the way...lol!!!   This pie has a yummy cream cheese layer to it with a pecan pie filling on top and it is a little less sweet than the traditional pecan pie.  

This is a wonderful pie for the holidays, but it's good year round.  Your cheesecake lovers will love it!  It's also really quite easy to make.

Here is what you will need for this pie:

CREAM CHEESE LAYER

1  (9") deep dish pie crust, unbaked
1 egg 
1/2 cup sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened to room temperature

PECAN PIE FILLING LAYER

2 eggs
1/2 cup corn syrup
3/4 cup sugar
4 Tbs. butter, melted
1 tsp. vanilla
pinch of salt
2 cups chopped pecans

Preheat oven to 350 degrees.

In a bowl beat the egg, sugar, vanilla and cream cheese until smooth.   Place the pie shell on a cookie sheet.   This makes it easier to transfer to the oven and will catch any spills.  Pour the cream cheese layer in the shell and bake for 15 minutes.  Remove from oven while you mix up the pecan pie layer.


In a bowl, whisk the eggs, corn syrup, sugar, butter, vanilla and salt together.  Stir in pecans.  Carefully, pour over the cream cheese layer.   Reduce the oven heat to 325.   Bake for 40 -45 minutes or until set. 


It should be lightly browned, but not too brown.  Allow to cool on the counter before you slice it.


This pie is a 100 on the yummy scale!!!  It's fantastic!!! 






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