Make this easy Pecan Pie and indulge on these crunchy and sweet pecans nestled in a flaky cream cheese pie crust. This is ultimately a pecan overload dessert without being overly sweet and rich.

Easy Pecan Pie Recipe

A simple and delicious pecan pie nestled in a flaky cream cheese pie crust.

Course Dessert
Cuisine Western
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8
Author sanna


  • 1 c all purpose flour
  • 1/8 tsp. baking powder
  • 1/4 tsp. salt
  • 64 g cold cream cheese 1/4 cup, cold
  • 85 g unsalted cold butter 6 tbsp., cut into mini cubes
  • 1 and 1/2 tbsp cold heavy cream
  • 1 and 1/2 tsp apple cider vinegar

For the Pecan Filling

  • 1 and 1/2 cup Pecan Halves
  • 4 large egg yolks
  • 1/3 cup honey
  • 4 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1 pinch salt
  • 1 tsp vanilla extract


Make the Pie Crust

  1. In a large bowl, combine flour, salt, and baking powder. Add the cream cheese and incorporate it into the flour mixture by pressing it with your fingers and smashing with your palms. Work quickly until the mixture resembles coarse meal. Add the cubed cold butter and incorporate it into the flour by pressing with your fingers but leaving the butter pieces just flattened and still visible. The mixture should look crumbly with big pieces of crumbs from the addition of butter.
  2. Add the cream and apple cider vinegar and combine until dough is almost coming together. Gather it into a ball, flatten into a disc and wrap with plastic. Refrigerate dough for about 6 hours or overnight. On a floured surface, roll the dough to about 1/4 to 1/8 inch thick and gently wrap it around the rolling pin. Lift it gently over the pie pan, lower and center it down and tuck the dough into the sides of the pan. Cut excess dough on the edge of the pie pan and use your fingers or a fork to create decorative borders. Refrigerate dough for at least two hours.
  3. Preheat oven to 425F. Line the pie crust with parchment paper that extends up the sides. Fill the hollow with uncooked rice or beans and blind bake the crust for 20-25 minutes, until the edges are lightly golden. Remove the pie weights and set aside.

Make the Filling and Bake the Pecan Pie

  1. Arrange the pecan halves on the surface of the baked pie crust. Preheat oven to 350 F. In a medium saucepan over low heat, add the butter, sugar, cream, honey, salt and egg yolks. Cook while stirring often and without letting it boil. When it has thickened slightly and is uniform in color, turn off heat. This should take about 7 minutes or so. Strain mixture in a bowl and stir the vanilla.

  2. Pour the mixture slowly over the pecans in the crust, covering them with the liquid. make a foil ring by cutting out a piece of foil that is slightly bigger than your crust, cut a big hole in the center so that the edges of the pie crust is covered while the filling is exposed. Place this on top of the pie and bake for 20 minutes. The filling should be slightly bubbling and slimy.

  3. Let pie cool for 45-50 minutes before unmoulding.

Recipe Notes

Preparation times does not include chilling of pastry dough which is 6 hours.

Recipe adapted from The Pie and Pastry Bible by Rose Levy Berenbaum.