Paula Deen Mystery Pecan Pie

Paula Deen mystery pecan pie takes 20 minutes of hands-on work and a block of cream cheese to make a creamy, crunchy pecan pie with a hidden layer. Save this easy Southern pecan pie for the holiday table, a church supper or a potluck, because it uses just 8 pantry ingredients.

Spread the cream cheese layer in the bottom of the unbaked pie shell before the pecans go on, because that hidden layer is the mystery. Skip it and you only have a plain pecan pie.

Paula keeps the cream cheese layer separate from the sweet corn syrup topping, so the pie bakes up with two distinct textures instead of one. Chopped pecans, not whole halves, also let the topping settle around them, which makes slicing clean and easy.

Paula Deen Mystery Pecan Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

420

kcal

A smooth cream cheese layer sits under a sticky, nutty corn syrup topping in this deep dish pie. It bakes until the top sets and the pecans turn toasty and golden.

Ingredients

• 2 teaspoons 1 teaspoon each for pie and topping vanilla
  

• 1/4 teaspoon salt
  

• 1/3 cup plus 1/4 cup sugar for topping sugar
  

• 1 (8 oz) package cream cheese
  

• 4 1 for pie, 3 for topping eggs
  

• 1 deep dish pie shell
  

• 1 1/4 cups chopped pecans
  

• 1 cup light corn syrup
  

Directions

• Preheat the oven: Heat your oven to 350°F so it is ready when the pie goes in. Then set the deep dish pie shell on the counter, unbaked.
• Make the cream cheese layer: Blend 1 teaspoon vanilla, 1/4 teaspoon salt, 1/3 cup sugar, 1 (8 oz) package cream cheese and 1 egg until smooth. Then pour it into the bottom of the unbaked pie shell.
• Add the pecans: Scatter the 1 1/4 cups chopped pecans evenly over the cream cheese layer. That way every slice gets the same amount of crunch.
• Mix the topping: Whisk 3 eggs, 1/4 cup sugar, 1 cup light corn syrup and 1 teaspoon vanilla in a bowl. Keep going until the mixture looks smooth and well combined.
• Pour and bake: Pour the topping slowly over the pecans, then bake in the 350°F oven for 45 minutes. It is ready when the top is set and the pecans look toasted.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Does this pecan pie need to be refrigerated?

Yes, because the cream cheese layer means it should not sit out for long. Cover leftovers and keep them in the fridge, then take a slice out a few minutes before serving.

Can I use whole pecan halves instead of chopped?

You can, but chopped pecans settle into the topping better and make the pie easier to slice. If you use halves, you can arrange a few on top for looks.

Can I make this pie ahead of time?

Yes, bake it a day ahead and chill it overnight. The slices cut cleaner once the pie is fully cold.

Can I use dark corn syrup instead of light?

Dark corn syrup works, but it gives a deeper, molasses-like flavor and a darker filling. Light corn syrup keeps the taste mild so the pecans and vanilla stand out.

How do I keep the crust from getting soggy?

Pour the cream cheese layer into an unbaked deep dish shell and get it into the oven right away. Letting the filling sit in the raw crust is the most common way to end up with a soggy bottom.