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–+ servings
slice of Deep-Dish Pecan Pie topped with whipped cream

Deep-Dish Pecan Pie

Deep Dish Pecan Pie is tall, beautiful, and delicious. It has more than the usual amount of gooey pecan pie pie filling inside a cream cheese crust.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Additional Time 3 hours 15 minutes
Total Time 6 hours
Servings: 12 servings
Course: pies & tarts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the crust:
  • 1 cup unsalted butter softened
  • 6 ounces cream cheese softened
  • 2 cups all-purpose flour
  • 1/4 cup sugar
For the filling:
  • 2 cups light corn syrup
  • 1 1/2 cups firmly packed light brown sugar
  • 1/3 cup unsalted butter melted
  • 4 large eggs lightly beaten
  • 4 large egg yolks lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 1/2 cups pecan halves

Equipment

Method
 

To make the crust:
  1. Wrap the outside or inside of a 9-inch springform pan in aluminum foil. (This is optional but prevents leaks. See my note below.)
  2. Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Gradually add the flour and sugar, and beat well.
  3. Shape the dough into a flat disc. Cover and chill 15 minutes.
  4. Roll the dough into a 13" circle. Carefully transfer the dough to the prepared pan. Press the dough into the bottom and up the sides of pan. Cover and chill for at least 2 hours.
To make the filling:
  1. Preheat oven to 375°F (190°C).
  2. Whisk together the corn syrup, brown sugar, and melted butter. Add the eggs, egg yolks, vanilla, and salt, and stir well. Stir in the pecans. Pour the filling into the crust.
  3. Bake for 15 minutes. Reduce oven temperature to 300°F (150°C). Bake 2 hours & 15 minutes or until set. If necessary, shield the pie with foil to prevent excess browning.
  4. Cool completely on a wire rack. Cover and chill at least an hour or until completely set (overnight is even better!). Remove the sides of the springform pan before serving.

Notes

  • Lining the outside or inside of the pan with aluminum foil helps to prevent leaks. While either way works, lining the outside makes the foil easier to remove after baking and eliminates the chance of marring the outside texture of the crust.
  • Recipe slightly adapted from Southern Living.

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