Pecan Pie with Cream Cheese Filling. Spread into unbaked pie crust; sprinkle with chopped pecans. The vanilla-flavored cream cheese layer is stirred up and spread over the bottom of a prepared deep-dish pie crust. Pecan halves are arranged on top, and then a sweet, thick mixture of corn syrup and chocolate is carefully poured over that.
Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust. To make the pecan filling, beat the eggs with a mixer until well blended. You might know this Cream Cheese Pecan Pie by another name, Mystery Pecan Pie. You can cook Pecan Pie with Cream Cheese Filling using 8 ingredients and 7 steps. Here is how you cook it.
Ingredients of Pecan Pie with Cream Cheese Filling
- You need 4 of Rolled pie crusts (Pillsbury).
- It's 16 oz of Cream cheese, softened (Philadelphia).
- You need 1 of & 1/4 Cup Sugar.
- You need 5 large of eggs.
- It's 3 tsp of Vanilla But and Nut Extract (McCormick).
- You need 1/2 tsp of Salt.
- Prepare 4 cup of Chopped pecans.
- Prepare 1 cup of Light Corn Syrup (Karo).
As the pie bakes and cools, the pecan and cream cheese layers blend together and "mysteriously" end up swapping their order in the pie plate. Be sure you use a deep-dish pie plate to accommodate the generous filling. In a bowl, combine pecans, coconut and butter. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined.
Pecan Pie with Cream Cheese Filling instructions
- 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..
Stir in chopped pecans, and pour mixture into prepared piecrust, spreading evenly. Remove the pie from the oven to a rack while we make the second layer, the pecan pie filling layer. One layer made and one to go. In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Old-fashioned pecan pie with a brown sugar filling in a buttery pie crust with fresh whipped cream.
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