Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pecan Pie with Cream Cheese Crust 3.9 (25) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Yield: 1 9-inch pie Our tangy crust pairs well with the rich pecan-and-butterscotch filling. This is an intermediate-level recipe. Ingredients 10 ounces pecan halves (2 ¾ 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 ½ teaspoon salt Cream Cheese Pie Crust Directions 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. Cook's Notes Pie can be stored at room temperature for up to 1 day. Print