Pecan Pie with Cream Cheese Filling
Pecan Pie with Cream Cheese Filling

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pecan pie with cream cheese filling. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pecan Pie with Cream Cheese Filling is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Pecan Pie with Cream Cheese Filling is something that I’ve loved my whole life.

Pecan Cream Pie is a creamy, fluffy, lighter version of classic pecan pie. Cream Cheese, fresh whipped cream, and pecans inside a buttery, flaky Make sure the pie crust is cooked and cooled before adding the pecan cream filling. And make sure you plan ahead of time so this pie has time to.

To get started with this particular recipe, we must prepare a few components. You can cook 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:
  1. Take 4 Rolled pie crusts (Pillsbury)
  2. Prepare 16 oz Cream cheese, softened (Philadelphia)
  3. Make ready 1 & 1/4 Cup Sugar
  4. Prepare 5 large eggs
  5. Take 3 tsp Vanilla But and Nut Extract (McCormick)
  6. Make ready 1/2 tsp Salt
  7. Make ready 4 cup Chopped pecans
  8. Make ready 1 cup Light Corn Syrup (Karo)

Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. The test pie tasted more like an old-fashioned chess pie with pecans added. Coconut Pecan Turtle Cream Cheese Pie.

Steps to make Pecan Pie with Cream Cheese Filling:
  1. Preheat oven to 350°F
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 If you'd rather save your oven space for your Thanksgiving turkey and side dishes, whip up this decadent pecan-filled pie. Pour over pecan pie filling and place springform pan on a baking sheet. Traditional pecan pie has NOTHING on this delicious cheesecake from Delish.com. Topped with buttery, brown sugar-glazed pecans, this dessert is a Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar.

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