Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pecan pie with cream cheese filling. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Pecan Pie with Cream Cheese Filling is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Pecan Pie with Cream Cheese Filling is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pecan pie with cream cheese filling using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pecan Pie with Cream Cheese Filling:
- Prepare 4 Rolled pie crusts (Pillsbury)
- Prepare 16 oz Cream cheese, softened (Philadelphia)
- Make ready 1 & 1/4 Cup Sugar
- Prepare 5 large eggs
- Prepare 3 tsp Vanilla But and Nut Extract (McCormick)
- Prepare 1/2 tsp Salt
- Take 4 cup Chopped pecans
- Make ready 1 cup Light Corn Syrup (Karo)
It has all the same flavors along with a sweet cream cheese filling that takes this pie to the next level. The pie you will ever need during the holiday season! Remove the pie from the oven to a rack while we make the second layer, the pecan pie filling layer. One layer made and one to go.
Steps 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.
Remove the pie from the oven to a rack while we make the second layer, the pecan pie filling layer. One layer made and one to go. 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. Cook pie crust according to package or recipe instructions.
So that’s going to wrap it up with this special food pecan pie with cream cheese filling recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
