There’s something so wonderful about a pie that feels right at home on any holiday table, and this Cream Cheese Pecan Pie is exactly that kind of showstopper. It’s a beautiful twist on the classic pecan pie, without being fussy. The rich cream cheese layer adds a velvety smoothness similar to your favorite cheesecake, the pecans bring that familiar festive crunch, and the whole thing bakes into a stunning dessert that looks as impressive as it tastes. Whether you’re hosting a big family gathering or bringing a dish to share, this pie has a way of stealing the spotlight!
The creamy base paired with the crunch pecans and silky chocolate makes this dessert totally irresistible. Don’t let all those layers intimidate you, it really is easy to make! A block of cream cheese, with egg, sugar, and a touch of vanilla form the cheesecake base. From there, chopped pecans and chocolate chips are sprinkled over the top, then covered in a sweet egg mixture. Easy as that, your pie is ready for the oven!
And if you’re someone who likes to prep ahead before the festivities begin, this pie is a dream. It slices cleanly once chilled, transports well, and looks gorgeous on a dessert table. Serve it with freshly whipped cream or a simple dusting of powdered sugar, and you’ve got a dessert fit for celebrating the season. It’s one of those recipes that earns its place in your holiday rotation after the very first bite.
Cream Cheese Pecan Pie
Ingredients
- 1 premade pie crust dough
- 1 (8 oz) block cream cheese, softened
- 4 eggs, divided
- 2 teaspoons vanilla extract, divided
- ½ cup granulated sugar, divided
- 1/4 teaspoon salt
- 1 1/2 cups pecans, roughly chopped
- 1 ½ cup semi-sweet chocolate chips
- 1 cup light corn syrup
Preparation
- Preheat oven to 375 degrees and fit pie dough to an 8 or 9 inch pie dish, then crimp edges. Set aside.
- Add cream cheese to a medium-sized bowl and mix until smooth. Add 1 egg, 1 teaspoon vanilla extract, 1/4 cup sugar, and salt. Mix until just combined, then transfer to the prepared pie crust.
- Sprinkle pecans and chocolate chips evenly over the top of the cream cheese layer.
- In another small bowl, combine remaining 3 eggs, ¼ cup sugar, corn syrup, and remaining 1 teaspoon vanilla. Mix until smooth, then carefully pour over top the pie.
- Bake pie for 20 minutes, then cover crust with foil or a crust protector to avoid over browning. Bake for an additional 15-20 minutes or until center only has a slight jiggle.
- Allow pie to fully cool before slicing. Refrigerate until ready to serve.
Recipe adapted from Allrecipes.com