Deep Dish Pecan Pie Recipe

Deep Dish Pecan Pie Recipe
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My very favorite pie is Pecan…and at holiday time, 
my Momma makes these amazing tiny 
Pecan Tarts with a cream cheese crust.  
So…the following is what happens when I decided
 to use that recipe to make 1 big tart…utterly amazing! 

Deep Dish Pecan Pie

1 cup unsalted butter, softened
6 oz cream cheese, softened
2 cups all purpose flour
1/4 cup sugar
2 cups light corn syrup
1/3 cup unsalted butter, melted
1 1/2 cups firmly packed light brown sugar
4 large eggs, lightly beaten
4 egg yolks, lightly beaten
1 TBSP vanilla
1 tsp salt
3 1/2 cups pecan halves
For the crust:
Wrap the outside of a 9-inch spring form pan in aluminum foil.
Using an electric mixer on medium speed,
beat butter and cream cheese until light and fluffy.

Gradually add flour and sugar, and beat well.
Shape dough into a flat disc. Cover and chill 15 minutes.
Roll dough into a 13″ circle.
Carefully transfer dough to prepared pan.
Press dough into bottom and up sides of pan.
Cover and chill.

For the filling:
Preheat oven to 375°.
Whisk together corn syrup, brown sugar, and melted butter.
Add eggs, egg yolks, vanilla, and salt, and stir well.
Stir in pecans.
Pour filling into crust.
Bake for 15 minutes. Reduce oven temperature to 300°.
Bake 2 hours & 15 minutes or until set.
If necessary, shield pie with foil to prevent excess browning.
Cool completely on a wire rack. Cover and chill.
Remove sides of springform pan before serving.

 Let’s make the crust first…

I usually cover the bottom of the spring form pan
with parchment paper…
then wrap the outside in heavy duty foil…


Mix the butter and cream cheese until light and fluffy…

Add the sugar and the flour…

Place the dough in a bowl, cover and refrigerate 15 minutes…

I used parchment paper and my handy-dandy favorite rolling pin bottle, to roll out the dough…I put a piece of parchment over the dough to keep it from sticking to the bottle…

When I had it all rolled out, I transferred it to the spring form pan and made sure it was all pressed along the sides and the bottom…

Now for the filling…

Combine the melted butter, the Karo Syrup…

the brown sugar, the 4 whole eggs…

the 4 egg yolks…

the salt…

and last but not least…the pecans…

Pour the filling into the crust…
Bake on 375 degrees for 15 minutes…

Then reduce the temperature to 300 degrees 
and bake for 2 1/2 hours…

If it starts getting too brown, you may have to use a pie shield 

or a piece of foil placed lightly over the pie…

One of our coworkers said he’s pretty sure this pie is illegal 
in most states and if it isn’t it should be 🙂
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