Best 8 Pecan Pie With Cream Cheese Crust Recipes

PECAN CREAM CHEESE PIE

Steps:

• In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool. , In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

CREAM CHEESE PECAN PIE

Steps:

• Set oven to 375 degrees.
• In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
• Spread into unbaked pie crust; sprinkle with chopped pecans.
• In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
• Pour the mixture over the cream cheese and pecans (that is already in the crust).
• Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
• Bake for 40-45 minutes, or until center is firm.

PECAN PIE WITH CREAM CHEESE CRUST

Steps:

• Preheat oven to 325 degrees. Set aside 16 pecan halves for garnish; coarsely chop remaining pecans. 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. Garnish edges with remaining pecan halves.
• Place dish on a rimmed baking sheet, and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes. (Tent with foil if nuts are getting too dark.) Transfer to a wire rack, and let cool completely.

PECAN PIE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease 30 tart tins or muffin cups and set aside.
• To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
• To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
• Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

SOUTHERN LIVING'S CREAM CHEESE PECAN PIE

Steps:

• Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
• Combine remaining ingredients and pour over filling.
• Bake at 375 degrees for 30-40 minutes.
• Cool and serve.

EASY PECAN PIE RECIPE

Steps:

• Heat oven to 400ºF.
• Whisk first 5 ingredients until blended. Stir in nuts.
• Pour into Foolproof PHILLY Pie Crust.
• Bake 15 min. Reduce oven temperature to 350°F. Continue baking pie 30 to 35 min. or until top is puffed and lightly browned. Cool completely.
• Serve topped with COOL WHIP.

BERTHA'S PECAN CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
• Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

CARAMEL-PECAN CHEESECAKE PIE

Steps:

• Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.