Sandra This Paula Deen Mystery Pecan Pie is a gooey and creamy recipe, which is made with a classic pecan filling and a secret cream cheese layer. It’s the perfect holiday dessert, a decadent and surprising twist on a Southern classic, ready in about an hour, plus cooling time.
Paula Deen Mystery Pecan Pie Ingredients
A classic combination with a delicious, secret twist.
For the Pie:
- 1 (9-inch) unbaked deep-dish pie shell
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups chopped pecans
For the Pecan Topping:
- 3 large eggs
- 1 cup light corn syrup
- 1/4 cup sugar
- 1 teaspoon vanilla extract
How To Make Paula Deen Mystery Pecan Pie
A step-by-step guide to this wonderfully decadent and surprising pie.
- Prep Oven and Make Cream Cheese Layer: Preheat your oven to 350°F. In a mixing bowl, blend together the softened cream cheese, 1/3 cup of sugar, 1 egg, 1 teaspoon of vanilla, and the salt until smooth.
- Assemble the Base: Pour the cream cheese mixture into the bottom of the unbaked pie shell and spread it into an even layer. Sprinkle the chopped pecans evenly over the top of the cream cheese layer.
- Make the Pecan Topping: In a separate bowl, whisk together the 3 eggs, 1/4 cup of sugar, the light corn syrup, and 1 teaspoon of vanilla until well combined.
- Bake the Pie: Gently and slowly pour the pecan topping mixture over the pecans in the pie shell. Bake for 45 minutes, or until the center is just set (it should have a slight jiggle).
- Cool and Serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing. This is a crucial step to allow the filling to set up properly.
Recipe Tips
For the perfect, gooey pecan pie with a creamy surprise.
- What is the “mystery” in this pecan pie? The wonderful mystery is the hidden layer of tangy, smooth cream cheese at the bottom of the pie! It’s a delightful surprise that perfectly balances the sweetness of the classic gooey pecan filling.
- How do I know when a pecan pie is done? A pecan pie is perfectly baked when the edges are set and the center still has a slight wobble, similar to a Jell-O jiggle. The center will continue to set as it cools. If you wait until the center is completely firm in the oven, the pie will be over-baked.
- How to prevent a soggy bottom crust? For an extra-crisp crust, you can “blind bake” your unbaked pie shell before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 20 minutes. Remove the weights and paper and bake for another 5 minutes, then proceed with the recipe.
- Can I use dark corn syrup? Yes, you can. Light corn syrup provides a delicate sweetness, while dark corn syrup will give the pie a richer, more robust, molasses-like flavor.
What To Serve With Mystery Pecan Pie
The perfect accompaniments for this rich, sweet dessert.
A slice of this incredibly rich pie is a classic holiday treat. It is heavenly served with:
- A large dollop of fresh, unsweetened whipped cream to cut the sweetness
- A scoop of high-quality vanilla bean ice cream
- A hot cup of black coffee or an espresso
How To Store Mystery Pecan Pie
Keeping your delicious pie fresh.
- Refrigerate: Because this pie contains a cream cheese and egg custard filling, it must be stored in the refrigerator. Cover it with plastic wrap or foil, and it will stay fresh for up to 4 days.
Paula Deen Mystery Pecan Pie Nutrition Facts
An estimated guide per slice.
- Calories: 550 kcal
- Carbohydrates: 65 g
- Protein: 8 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is an excellent dessert to make ahead for the holidays. You can bake it a day or two in advance. Let it cool completely, then cover and store it in the refrigerator.
A runny pecan pie is almost always a sign that it was under-baked. The egg-based custard in the filling needs enough time to cook and set. Make sure you bake it until the center is no longer liquidy and has just a slight jiggle. Also, cooling the pie completely is essential for it to firm up.
Absolutely. After pouring the liquid pecan topping over the chopped pecans, you can artfully arrange whole pecan halves on top for a classic, beautiful presentation before baking.
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Paula Deen Mystery Pecan Pie Recipe
Description
A delicious and decadent twist on a Southern classic, this Mystery Pecan Pie features a rich, gooey pecan pie filling baked on top of a secret, tangy cream cheese layer.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, blend together all the ingredients for the cream cheese layer until smooth.
- Pour the cream cheese mixture into the bottom of the unbaked pie shell.
- Sprinkle the chopped pecans evenly over the cream cheese layer.
- In a separate bowl, whisk together all the ingredients for the pecan topping (3 eggs, corn syrup, sugar, vanilla).
- Gently pour the pecan topping mixture over the pecans in the pie shell.
- Bake for 45 minutes, or until the center is just set but still has a slight wobble.
- Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving.
Notes
- The “mystery” of this pie is the delicious, hidden cream cheese layer at the bottom!
- For a crispier crust, consider blind-baking your pie shell for 10-15 minutes before adding the filling.
- The pie must be completely cool before slicing to allow the custard fillings to set up properly.
- Due to its custard base, this pie must be stored in the refrigerator.
