Mystery Pecan Pie

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Mystery Pecan Pie Mystery Pecan Pie Recipe Courtesy of

No mystery here.  This is an amazing pecan pie recipe!

Servings: 6 to 8 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup sugar
1   8-ounce package cream cheese
1   egg
1   deep dish pie shell
1 1/4 cups chopped pecans

3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla





Blend together first five items and pour in bottom of unbaked pie shell, top with chopped pecans.


Mix all ingredients and pour on top of pecans.  Bake in 350 degree oven for 45 minutes.

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Reader Comments:


I've try Paula Deen southern style collars greens and my husband love them l will do it again for Christmas thanks Paula

By Anonymous on December 02, 2013


I would love to have your book/books, but being of very very low income I just cant buy any extra things, so I know they are very good and you have put your heart and soul into them. God bless. love you Nancy J Eveland

By Nancy J Eveland on November 15, 2013


Terry, After baking, yes, it should be refrigerated for any later consumption. Thanks for visiting us, here at Paula's we encourage you to keep on tryin' our recipes.

By Anonymous on April 16, 2013


does this pie have to be refridgerated?

By terry on April 15, 2013


My first time making this pie ... intend to make it again. It is gooooooooooood. smile

By Cynthia on November 23, 2012


I absolutely LOVE this pie. It's always a big hit whenever I take it to a gathering. Thanks Paula.

By Lynn on November 01, 2012


Just tried this recipe - followed exactly, but did cook for 20 mins longer since so many comments said it was soupy. It was still a bit soupy in the middle - probably need to add a tbsp of flour. Wasn't a huge fan of the cream cheese flavor. This was my first pecan pie and I'm happy to try different recipes - this one just wasn't for me - hubby wasn't a fan either :(

By Anonymous on September 30, 2012


Use the topping part to make two pies and it works great!!!! not soupy Can this pie be frozen? any one know?

By Janice on September 07, 2012


I have been making this pie for about 2years. My family loves it, my sister want me to make it for her birthday

By Anonymous on March 29, 2012


I have not tryed it yet but plane to I have three of your cook books and I did get ur monthy book sent to me.I have always loved u I find myself cooking when ever im stressed.I have 4 kids 2boys 2girls and 8grand kids they r my youngest son Patrick had a stroke at 19 and found out he had brain cancer.I tell u this because when we got the news cooking and u keep me going.I know u just got bad news but its ok and im looking forward to all the new recipes to come.I thank you for all ur recipes and stories of ur family .I love that u cook with ur boys It help me when I talked my son into cooking.Though he cant do much he can and does try and Its realy helped him Thank You again melody lee long

By melody long on February 03, 2012


Bummer, we made it and like someone else said it has a great flavor but was soupy in the middle. Any ideas? It's too expensive to make unless you can make it right. smile

By Patty on December 07, 2011


Paula, I love to cook for my husband and family and follow only your recipes. This pie turned out amazing. Thank you!

By Katie on November 24, 2011


Dear Paula, Hello. So here is the thing. So I'm about to loose my current source of income. So u have decided to try and make as many of your dishes I can. Attempting to try makes me happy and takes my mind off current situations... I'm trying your pie right now. Unfortunately I'm not the best cook. So the pie came out very tasty but a little runny. Any tips?

By sasha on November 13, 2011


Another fantastic dessert..... Followed recipe as written and it turned out perfect! Sweet pecan pie with a twist of smooth cheesecake flavor.

By Annette on November 13, 2011


hey there, Just wanted to say hello! I lived in Albany Georgia as a young child in the 50's. My family moved to Mobile Alabama for several years then 1964 we moved to the Pittsburgh Pa area. I came to enjoy may types of good food but I always had a fondness for southern cooking. Pecan Pie and Shrimp creole are two of my favorites. I studied Interior Design in New York City and now live in Virginia Beach. I sell furniture and one of our collections is the Paula Deen. We now have the Down Home collection and people really love it. I was one of the top sellers of your line for our company. You are a very fasinating woman. I'll never forget the first time I saw your show I was channel surfing and heard your voice and had to stop and watch you cook. I have always been a big fan of cooking shows since The GG Grahm Kerr. (clarified butter anyone?) Keep up the good work. I hope to visit Savanah some day. Oh I almost forgot! I saw you on Nate Berkus today! Do you have a recipe for sweet potato biscuits? Regards Susan Virginia Beach, VA

By Susan Clements on November 08, 2011


my step grand mother made apple ruhbarb pie. it was great. i don't care for strawberry ruhbarb pie. i think apple goes much better. that person with the rubarb problem may not have put enough sugar or mixed well in a bowl before putting it in the pie crust. remember to put a few pats of butter in to before puttig the top crust on. but this turkey day i'm making a sweetpotatoe cheesecake, and 2 sweetpotatoe breads, and a peanut butter pie. my motto is whatever u can do with pumpkin u can do with sweetpotaoes as well. ha ha

By Anonymous on November 08, 2011



By TUEZDAHARRIS on November 08, 2011



By GIN JENKINS on November 08, 2011


This is the exact same recipe my dear sweet momma always used! Now that she is gone I make this at Thanksgiving in her memory it's like a little part of her is with us. I sways called this My Momma's Pecan Pie when ever I put it in a Charity cookbook!

By Kim Burnett on November 07, 2011


i just love you

By Anonymous on November 07, 2011

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