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Cheesecake Pecan Pie Recipe

© 2011 Walt Disney Studios, licensed to About.com, Inc.
Pecan pie and cheesecake have long been American favorites for dessert. This recipe combines both classic flavors into one delicious pie. Depending upon your time constraints, you may use pre-made pie crust, your own favorite pie crust, or the simple recipe included below. This version was created by food stylist Lee Ann Fleming and is featured in the movie adaptation of the wildly popular book, The Help (Walt Disney Studios).

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 pie


  • 1 (15 ounces) package refrigerated pie crusts (or homemade - see below)
  • 1 (8 ounces) package cream cheese
  • 4 large eggs, divided use
  • 3/4  cup sugar, divided use
  • 2 teaspoon vanilla, divided use
  • 1/4  teaspoon salt
  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • Optional Homemade Pie Crust:

  • 1-1/4 cups plain flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening (butter flavor shortening is great, too)
  • 4 to 5 Tablespoons cold ice water


Unfold and stack 2 piecrust together. Gently roll  or press together and fit into a 9 inch pie plate according to directions; fold edges under and crimp. (Note: For a more homemade flavor, try Lee Ann’s Homemade Pie Crust recipe below).

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with a mixer until smooth.

Pour into piecrust and sprinkle with pecans.

Stir together corn syrup, 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon vanilla and pour mixture over pecans.

Bake at 350 degrees for 50 to 55 minutes until set.

Homemade Pie Crust:

In a medium bowl, stir flour and salt together.

Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture; gently toss with a fork.

Push moistened dough to the side of the bowl. Repeat using 1 tablespoon of water at a time, until all the flour mixture is moistened.

Form dough into a ball; wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin.

Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edges as desired.

Yield: 1 pie

Recipe Source: Lee Ann Fleming, food stylist for The Help (Walt Disney Studios)
Reprinted with express written permission.
Cheesecake Pecan Pie Photo © 2011 Walt Disney Studios, licensed to About.com, Inc.

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