A rich Cream Cheese Pecan Pie made with cream cheese, eggs, vanilla, corn syrup, pecans, and chocolate chips in a flaky deep-dish crust.

It’s funny—every time I make this Cream Cheese Pecan Pie, I think back to the first time I stumbled into it. And “stumbled” is the right word because nothing about that day was calm or organized or even remotely Pinterest-worthy. It was the week before Thanksgiving, and my kitchen looked like one of those chaotic cooking competitions where the clock is ticking and the contestants have slightly wild eyes. My mom kept reminding me that my aunt was bringing her “famous rolls,” and I already knew mine couldn’t compete.

this recipe

I remember flipping through recipes while standing in the middle of the kitchen, wearing socks that absolutely didn’t match, trying to find a dessert that would save me from total embarrassment. And then—like it was fate or maybe just my sweet tooth begging for mercy—I noticed a scribbled note in the margin of an old cookbook: cream cheese layer?? chocolate??? pecans?? Probably written by me in a moment of optimism who-knows-when.

So I made it. Honestly, I didn’t have high expectations. But when I sliced that first piece and saw the layers—the smooth cream cheese bottom, the glossy pecan pie top with those sneaky melted chocolate chips—it actually felt like a tiny holiday miracle. You know those rare moments when everything slows down in the middle of the madness? That was it. People took a bite, paused, and then kind of nodded at me like, “Okay, you did something here.” Sound familiar? That unexpected moment of kitchen success? It’s stuck with me ever since.

Why You’ll Love This Cream Cheese Pecan Pie Recipe?

What I love most about this Cream Cheese Pecan Pie—and maybe you’ll feel the same—is that it plays a little trick on you. You think you’re getting a traditional pecan pie, something cozy and familiar, and then bam, there’s this creamy, cheesecake-like layer underneath, and suddenly it’s a whole different dessert. A little decadent, a little dramatic.

The chocolate chips add this extra hit of richness that somehow feels both unnecessary and absolutely essential. And the whole pie feels like it should’ve required complicated steps—like water baths or chilling or something fussy—but nope. It’s surprisingly simple. Almost suspiciously simple. But it still looks like something you’d proudly place at the center of a holiday table, maybe next to a candle you forgot to blow out because you’re too busy pouring coffee for everyone.

Ingredient Notes:

Before you get started, here’s a rundown of what’s going into your pie—and why each thing matters. Think of this as me standing beside you in the kitchen, leaning on the counter, telling you the things I wish someone told me the first time.

Ingredient Thoughts:

• Deep Dish Pie Crust:
  This pie’s got layers. Like, real layers. Don’t try to cram it into a regular crust unless you want a sticky science experiment in your oven.

• Cream Cheese:
  Softened. Room temp. You know the drill. This forms that smooth base layer that keeps the sweetness in check.

• Eggs:
  One for the bottom, three for the top. Honestly, I still mentally count them twice because I’ve messed it up before.

• Vanilla:
  Adds warmth. Makes your kitchen smell like a holiday candle.

• Sugar:
  Split between the layers. Subtle difference, but it matters.

• Corn Syrup:
  The glossy magic-maker in the pecan layer.

• Pecans:
  Chopped gives a rustic feel, whole pecan halves give dramatic Southern bakery vibes.

• Chocolate Chips:
  Optional, sure, but once you try it with chocolate, it’s hard to go back. Kind of like adding bacon to a BLT—after that, good luck returning to normal.

How To Make Cream Cheese Pecan Pie?

Alright, ready? Let’s make this Cream Cheese Pecan Pie together.

Step 1: Mix the Cream Cheese Layer
Blend your cream cheese with 1 egg, vanilla, sugar, and salt. Don’t stress if it’s not perfectly smooth—mine always has a few tiny lumps, and truly? Nobody’s ever complained. Spread it evenly in your unbaked deep-dish crust.

Step 2: Add the Pecans
Scatter the chopped pecans on top. They’re like little guards protecting the creamy layer from the pecan filling. Plus, they toast themselves in the oven and smell amazing.

Step 3: Make the Pecan Filling
Whisk the remaining eggs—not too much, just enough. Add the sugar, corn syrup, and vanilla. Stir in the chocolate chips. It’ll look thin, almost too thin, but trust me—it thickens as it bakes.

Step 4: Pour the Filling Carefully
Like, carefully. Slowly drizzle the filling over the pecans so the layers stay intact. Think of it like trying not to wake a sleeping baby—slow and steady.

Step 5: Protect the Crust Edges
Wrap foil around the outer rim so the crust doesn’t brown faster than the center cooks. This step saves so many pies.

Step 6: Bake
Bake at 375°F for 35–45 minutes. The center should jiggle slightly… like a confident belly dancer. If it sloshes? Keep going.

Step 7: Cool Completely
I know, I know. Waiting is torture. But cooling is what helps the layers settle so every slice looks as good as the last. Plus, this pie is incredible chilled.

Storage Options:

This Cream Cheese Pecan Pie keeps for about a week in the fridge—though honestly, I’ve never seen it last longer than two or three days in my house. People sneak slices. Midnight snacking is a real thing. You can freeze slices too, and they thaw beautifully overnight. It feels like unlocking a bonus dessert.

Variations and Substitutions:

Here are some fun twists if you’re in a mood:

• Dark chocolate instead of semi-sweet—more intense, slightly moodier flavor.

• Pecan halves on top—gives major bakery display energy.

• Maple syrup instead of corn syrup—a little softer, more caramel-like.

• Gluten-free crust—everything else is naturally gluten-free, so you’re good.

• A splash of bourbon—just one tablespoon transforms the whole vibe. And yes, it feels very Southern Living.

What to Serve with Cream Cheese Pecan Pie?

You’ve got options here:

• Fresh whipped cream

• Vanilla ice cream

• Hot coffee (my personal favorite pairing)

• Strong tea

• Fresh berries for brightness

If you’ve never eaten this pie cold from the fridge the next morning with a cup of coffee… you should. It’s a whole experience.

Frequently Asked Questions:

Do I have to refrigerate it?
Yep—cream cheese requires chilling.

Can I use pecan halves?
Real talk? They make the pie look stunning. Go for it.

How do I know when it’s done baking?
Look for a gentle jiggle—not watery, not stiff. Somewhere in the middle.

And that’s the story behind my Cream Cheese Pecan Pie. A little chaotic, a little sentimental, and incredibly delicious. I hope it brings the same cozy happiness to your table that it brings to mine.

If you give it a try, let me know—I’d really love to hear how your pie turns out!

Keep the Flavor Coming – Try These:

Chicken Lazone Recipe

Best Baked Chicken Tenders Wrapped in Bacon

Tasty Swedish Meatball Noodle Bake Recipe

Cream Cheese Pecan Pie

A rich, layered Cream Cheese Pecan Pie featuring a smooth cream cheese base, a sweet pecan pie filling with chocolate chips, and a flaky deep-dish crust. Elegant, indulgent, and ideal for holidays.

PRINT PIN REVIEW SAVE Saved!

8 Servings

Ingredients

1x2x3x

For the Cream Cheese Layer

• 1 9-inch deep-dish pie crust
• 1 8-ounce package cream cheese, softened
• 1 egg
• 1 teaspoon vanilla extract
• ⅓ cup white sugar
• ¼ teaspoon salt

For the Pecan Pie Layer

• 3 eggs
• ¼ cup white sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped pecans or pecan halves, if preferred
• 1 cup semi-sweet chocolate chips or dark chocolate pieces

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Cream Cheese Layer

1. In a medium mixing bowl, combine the softened cream cheese, 1 egg, 1 teaspoon vanilla extract, ⅓ cup sugar, and salt. Blend by hand or with a mixer until mostly smooth. Spread the cream cheese mixture evenly into the bottom of the unbaked deep-dish pie crust.

Add the Pecans

1. Sprinkle the chopped pecans evenly over the cream cheese layer, ensuring consistent coverage.

Prepare the Pecan Filling

1. In a separate bowl, lightly beat the remaining 3 eggs. Add the ¼ cup sugar, corn syrup, and 1 teaspoon vanilla extract. Stir until the mixture is fully combined. Fold in the chocolate chips or chocolate pieces.

Pour the Filling

1. Carefully and slowly pour the pecan filling over the pecans in the pie shell, taking care not to disturb the cream cheese layer.

Protect the Crust

1. Cover the edges of the pie crust with strips of aluminum foil to prevent excessive browning during baking.

Bake the Pie

1. Bake the Cream Cheese Pecan Pie at 375°F (190°C) for 35 to 45 minutes, or until the center is set but retains a slight, controlled jiggle.

Cool and Refrigerate

1. Allow the pie to cool completely at room temperature. Once fully cooled, transfer it to the refrigerator for storage and improved firmness.

Notes

To prepare this Cream Cheese Pecan Pie gluten-free, substitute the standard deep-dish pie crust with a certified gluten-free pie crust. All other components of the recipe—including the cream cheese, pecans, chocolate chips, corn syrup, and sugars—are naturally gluten-free. Confirm that the vanilla extract and chocolate chips are labeled gluten-free to avoid cross-contamination. No further adjustments are required.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/