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Pecan Pie with Cream Cheese Crust


Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe.

  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, November 2009


  • 10 ounces pecan halves (2 3/4 cups), toasted
  • 4 large eggs, lightly beaten
  • 1 cup packed dark-brown sugar
  • 1 cup light corn syrup
  • 4 ounces (1 stick) unsalted butter, melted and cooled
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon salt
  • Cream Cheese Pie Crust


  1. 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.

  2. 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.

Cook's Notes

Pie can be stored at room temperature for up to 1 day.

Reviews Add a comment

  • Majaguara
    20 SEP, 2013
    It is unbelievably delicious, thank you for the inpiration, I've made this! :)
  • marjkapsis
    2 APR, 2013
    I make this every year for thanksgiving & it is a hit!! The crust is the easiest one I ever made. Great recipe
  • dutchess
    11 MAR, 2013
    love it