Cream Cheese Pecan Pie


What could be better than pecan pie AND cream cheese! This pie separates into 3 yummy layers.


Cream Cheese Pecan Pie
Preparation time
Cooking time
Waiting time 30m


For 8 Serving(s)


  • 1 9-inch pie shell
  • 1 - 250g/8oz. package cream cheese, softened
  • 1/4 cup(s) granulated sugar
  • 4 eggs, divided
  • 1 teaspoon(s) vanilla
  • 1 cup(s) coarsely chopped pecans
  • 1 cup(s) Beehive Corn Syrup
  • 1/4 cup(s) packed brown sugar

Cream Cheese Pecan Pie Directions

Allow cream cheese to soften. In a medium mixing bowl, beat cream cheese, granulated sugar, 1 egg and vanilla until thoroughly blended and smooth. Spread evenly in the bottom of prepared pie shell (if using frozen pie shell, thaw it first). Top with pecans.

In another bowl, beat 3 eggs, corn syrup and brown sugar until well blended. Pour evenly over pecans.

Cut four 2-inch long pieces of foil and arrange around the pie crust sides (this will help prevent pie crust from browning too much). Place in oven and bake at 425°F for 10 minutes. Reduce heat to 375°F and bake for additional 30 minutes, removing foil 15 minutes prior to end of baking time. Let cool.


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