Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pecan pie with cream cheese filling. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pecan Pie with Cream Cheese Filling is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Pecan Pie with Cream Cheese Filling is something which I’ve loved my entire life. They are fine and they look wonderful.
Cream Cheese Pumpkin Pie with Pecan Streusel. This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it's only Thanksgiving once a year, we've topped it all off with a buttery.
To get started with this particular recipe, we must first prepare a few components. You can have pecan pie with cream cheese filling using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pecan Pie with Cream Cheese Filling:
- Make ready 4 Rolled pie crusts (Pillsbury)
- Take 16 oz Cream cheese, softened (Philadelphia)
- Make ready 1 & 1/4 Cup Sugar
- Make ready 5 large eggs
- Take 3 tsp Vanilla But and Nut Extract (McCormick)
- Take 1/2 tsp Salt
- Prepare 4 cup Chopped pecans
- Prepare 1 cup Light Corn Syrup (Karo)
This Cream Cheese Pecan Pie is a fun and delicious twist on traditional pecan pie. The cream cheese layer adds a creamy richness to the pie that I really, really like. Even though you spread the cream cheese layer on the bottom of the crust, it rises between the custard and the pecan layer. These best pecan pie recipes will have all of your Thanksgiving guests asking for seconds!
Instructions to make Pecan Pie with Cream Cheese Filling:
- 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.
Yes, you can make pecan pie with cream cheese. This Thanksgiving treat even takes it a step further with chocolate and caramel sauces drizzled on top. The cream cheese in the pie crust for this recipe brings something new to traditional pecan pie. All Reviews for Pecan Pie with Cream Cheese Crust. Start by making a gooey homemade Pecan Pie filling on the stove top and wrap it up in a slightly sweetened cream cheese mixture.
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