Southern Livings Cream Cheese Pecan Pie Recipes

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PECAN PIE RECIPE



Pecan Pie Recipe image

It's a proven tradition that Thanksgiving dinner just isn't complete without a pecan pie; and at a Southern holiday meal, there's really nothing better than showcasing the classics. This pecan pie recipe is a true classic: simple, reliable, and darn good. We can appreciate pecan pies infused with bourbon, filled with chocolate, or drizzled with caramel, and we find pecan pie bars and bites incredibly tasty forms of the dessert too; but if you're a committed traditionalist (which we can definitely relate), a classic pecan pie recipe like this is the way to go. This recipe uses refrigerated pie crust for a process made easier and quicker without sacrificing a lick of that ooey, gooey flavor we love, and it only takes about 10 minutes to get this indulgent holiday pie ready to pop right in the oven, which makes it that much more appealing. You can decide how finely you want your pecans chopped to change up the presentation and amount of crunch in every bite. We usually go with very roughly chopped nuts for a great texture that complements the gooey filling perfectly, but finely chopped pecans make for a cohesive texture you might enjoy too! No matter how you slice it (or, in this case, chop it), nothing satisfies a Southerner's sweet tooth around the holidays quite like pecan pie. You can serve this pie with a dollop of homemade sweetened whipped cream for a finishing touch that works superbly with the nuttiness of the pie.

Provided by Southern Living Editors

Categories     Pies

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/2 (15-ounce) package refrigerated piecrusts
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine, melted
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped

Steps:

  • Unfold 1 piecrust, and roll to press out fold lines. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
  • Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans.
  • Bake at 350° on lower rack 30 minutes or until pie is set.

PECAN TASSIES



Pecan Tassies image

A cross between a shortbread cookie and a bite of pecan pie, a pecan tassie is the kind of bite-size dessert that offers just the right amount of decadence in an adorable package. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, flour, and ground pecans. Because there's no sugar in the dough, it's entirely savory-buttery, nutty, and slightly tangy from the cream cheese-making a rich base that complements the sweet pecan filling. Cream cheese in the dough also makes the pastry itself very soft. Just like a pecan pie, the pastry supporting the sweet filling of these cookies is made to be a savory contrast so the dessert isn't overwhelming. As for the components that comprise the filling, it's a scrumptious mix of brown sugar, maple syrup, vanilla, and bourbon. These robust ingredients mingle into a cocktail of flavors perfect for the unmistakable richness of toasted pecans. The maple syrup lends a unique edge that isn't common in pecan pie, but it's this addition that gives the pecan tassie it's unique taste, distinguishing it from other pecan-based desserts. Perfect to keep around the house or to serve at a party, bake these pecan tassies for a treat that's as simple as a cookie and as decadent as a pie.

Provided by Micah A Leal

Categories     Cookies

Time 1h50m

Yield 24 pecan tassies

Number Of Ingredients 11

1/2 cup pecans
1/2 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup all-purpose flour
1 large egg
2/3 cup light brown sugar
2 tablespoons maple syrup
1 1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon bourbon, optional
1/2 cup chopped pecans, toasted

Steps:

  • Make Dough: Place 1/2 cup pecans in a food processor and blitz until finely ground. Set aside. In a bowl, beat together butter and cream cheese until fully incorporated. Add flour and ground pecans and mix until a shaggy dough forms. Use your hands to press the dough into a solid mass. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup. Transfer muffin tin to freezer while making the Filling.
  • Make Filling: Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is homogenous. Remove muffin tray from freezer. Place 1 teaspoon of chopped pecans in each of the muffin cups. Pour the Filling over the pecans until it almost completely fills the pastry cups. Bake until the filling has puffed and the pastry has lightly browned, 20 to 24 minutes. Allow to cool before removing pecan tassies from muffin pan with an offset spatula.

RICH CREAM CHEESE PECAN PIE



Rich Cream Cheese Pecan Pie image

This is a 3 layer pie: the bottom crust, a creamy cheesecake-like layer, and a delicious pecan pie layer on top. Warning: this is very rich, and definitely NOT diet food. Especially good with a dollop of whipped cream. It might keep up to a week in the fridge, but it's never lasted that long at our house! Dark chocolate pieces may be used in place of semi-sweet chocolate chips. Instead of chopped pecans, trying arranging pecan halves in an eye-pleasing manner on top of pie.

Provided by MARBALET

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 12

1 (9 inch) deep dish pie crust
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
⅓ cup white sugar
¼ teaspoon salt
3 eggs
¼ cup white sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 cup semi-sweet chocolate chips

Steps:

  • In a small bowl, blend together cream cheese, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and salt. Mix by hand until mostly smooth. Spread mixture into the bottom of the unbaked pie shell. Sprinkle with chopped pecans.
  • In another bowl, slightly beat 3 eggs. Stir in 1/4 cup sugar, corn syrup, and 1 teaspoon vanilla; blend well. Fold in chopped chocolate or chocolate chips. Very CAREFULLY pour corn syrup mixture over pecans. Cover pie crust edge with a strip of foil to prevent excessive browning.
  • Bake at 375 degrees F (190 degrees C) for 35 to 45 minutes, or until center is set. Cool completely. Store in refrigerator.

Nutrition Facts : Calories 649.8 calories, Carbohydrate 74.4 g, Cholesterol 123.8 mg, Fat 38 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 14.2 g, Sodium 363.3 mg, Sugar 39.7 g

SOUTHERN LIVING'S CREAM CHEESE PECAN PIE



Southern Living's Cream Cheese Pecan Pie image

Make and share this Southern Living's Cream Cheese Pecan Pie recipe from Food.com.

Provided by Vicki in CT

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 refrigerated pie crust, unbaked
1/2 cup sugar
1 egg, beaten
1/2 teaspoon salt
8 ounces cream cheese
1 teaspoon vanilla
1 1/2 cups pecans, chopped
1/4 cup sugar
3 eggs, slightly beaten
1 cup light corn syrup
1 teaspoon vanilla

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.

CREAM CHEESE PECAN PIE



Cream Cheese Pecan Pie image

Not your average everyday pecan pie, better make two of these, this pie is delicious! --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 55m

Yield 1 9inch pie, 8 serving(s)

Number Of Ingredients 9

1 (9 inch) unbaked pie shells
1 (8 ounce) package cream cheese, softened
1 egg, beaten
3/4 cup sugar, divided
1 teaspoon salt
2 teaspoons vanilla, divided
1 1/4 cups coarsely chopped pecans
3 eggs, beaten
1 cup light corn syrup

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.

Nutrition Facts : Calories 563.3, Fat 32.2, SaturatedFat 9.9, Cholesterol 136.9, Sodium 553, Carbohydrate 65.2, Fiber 2.5, Sugar 31.2, Protein 8.2

BLACK-BOTTOM PECAN CHEESECAKE PIE



Black-Bottom Pecan Cheesecake Pie image

Make and share this Black-Bottom Pecan Cheesecake Pie recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Cheesecake

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

0.5 (15 ounce) package refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tablespoons whipping cream
8 ounces cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup light corn syrup
3 tablespoons butter, melted
1 1/2 cups pecan halves
chocolate syrup (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
  • Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
  • Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
  • Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

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