PECAN CREAM CHEESE PIE
Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. "A friend who loves to give out recipes shared this with me...I'm so glad she did!" Mildred reports.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 462 calories, Fat 33g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 287mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
CREAM CHEESE PECAN PIE
Makes 1 (9-inch) deep-dish pie
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. For cream cheese layer: In a large bowl, beat all ingredients with a mixer at medium speed until smooth. Spread mixture into bottom of prepared deep-dish Buttery Pie Crust. For pecan layer: Sprinkle pecans over cream cheese mixture. In a medium bowl, whisk together corn syrup and remaining 4 ingredients until smooth; slowly pour over pecans. Bake for 40 to 45 minutes or until center is set. Let cool for at least 1 hour before serving. Garnish with whipped topping and caramel, if desired.
- In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter; pulse until mixture resembles coarse crumbs. With processor running, gradually add cream just until mixture forms a ball. Turn out dough onto a lightly floured surface, and knead for 15 seconds. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour. Preheat oven to 350°. On a lightly floured surface, roll dough to a 12-inch circle, and fit into a 9-inch regular or deep-dish pie plate. Trim excess dough, fold edges under, and crimp as desired. Line dough with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, and let cool completely.
SOUTHERN LIVING'S CREAM CHEESE PECAN PIE
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
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
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
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
EASY PECAN PIE RECIPE
Use our Easy Pecan Pie Recipe to make a tasty homemade pie with a cream cheese crust. This Easy Pecan Pie Recipe only requires 15 minutes of prep time!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 600, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 130 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PECAN PIE WITH CREAM CHEESE CRUST
Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
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.
BERTHA'S PECAN CREAM PIE
My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!
Provided by DebnBruce Shook
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 46.7 g, Cholesterol 107.3 mg, Fat 20.6 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 4.3 g, Sodium 179.2 mg, Sugar 29.7 g
CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
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3.5/5 (2)Total Time 1 hrEstimated Reading Time 7 mins
- With a hand mixer or in a stand mixer, mix together the cream cheese, egg, and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.
- To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans and stir until well combined. Divide the mixture between the two pie crusts, being cautious that all the pecans don't end up in one pie, and pour it over the cream cheese layer. Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown, and nearly set - there will still be a little jiggly in the middle. Cool completely before serving. Store in the refrigerator.
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