Deep-Dish Pecan Pie

Long before I’d even considered starting this blog, I used to make this pie for the holidays when I wanted a break from traditional pecan pie.

While at its heart, this is more traditional than not, this pie has a couple of interesting things going for it. First of all, it has a buttery, cream cheese-y crust. Secondly, for those of you who love that gooey filling of pecan pies, there’s more of it than usual in this beauty.

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. - Bake or Break

Despite its somewhat daunting appearance, this is actually a simple pie to make. The only potentially tricky part is the crust. It can be a bit difficult to transfer the dough into the pan. Also, be sure not to skip the step of wrapping the pan in foil. It will help prevent a big mess.

This beauty is an impressive addition to your holiday dessert offerings. Small slices work well and will make it go further than a regular 9-inch pie. And, I’m guessing you’ll be asked to make this one again and again.

Deep-Dish Pecan Pie

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Yield: 1 9-inch pie

Deep-Dish Pecan Pie


    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:
  • 16 ounces (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 egg yolks, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 & 1/2 cups pecan halves


To make the crust:

Wrap the outside of a 9-inch springform pan in aluminum foil.

Using an electric mixer on medium speed, beat butter and cream cheese until light and fluffy. Gradually add flour and sugar, and beat well.

Shape dough into a flat disc. Cover and chill 15 minutes.

Roll dough into a 13" circle. Carefully transfer dough to prepared pan. Press dough into bottom and up sides of pan. Cover and chill.

To make the filling:

Preheat oven to 375°.

Whisk together corn syrup, brown sugar, and melted butter. Add eggs, egg yolks, vanilla, and salt, and stir well. Stir in pecans. Pour filling into crust.

Bake for 15 minutes. Reduce oven temperature to 300°. Bake 2 hours & 15 minutes or until set. If necessary, shield pie with foil to prevent excess browning.

Cool completely on a wire rack. Cover and chill. Remove sides of springform pan before serving.


Recipe adapted from Southern Living.

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  1. Ruthy December 23, 2012 Reply

    This looks incredible. For reasons completely unknown to me, my mother talked me out of making a pecan pie for Thanksgiving and I’ve been thinking about one ever since!

  2. Anne Wallace December 23, 2012 Reply

    My sister loves pecan pie. She prefers versions with a much higher ratio of nuts to gooey filling. I don’t see a slice of this so I am wondering where this pie falls out as far as nuts to filling?

    Thanks and have a wonderful holiday!


  3. jennifer December 23, 2012 Reply

    Hi, Anne. There’s just a single layer of pecans at the top, and the rest is all filling until you hit crust!

  4. JEP December 23, 2012 Reply

    Eating a slice of this pie would be worth every calorie :)

  5. Anne Wallace December 23, 2012 Reply

    Thanks Jennifer!
    I imagine I could try tinkering but come to think of it, to please my sister with a pecan pie of this magnitude I would need to rob a bank to pay for all the pecans she demands!
    Congrats on your e-book!


  6. This is absolutely gorgeous!

  7. Yosef - This American Bite December 24, 2012 Reply

    You really meant deep dish when you said it! I love it!

  8. Carla December 25, 2012 Reply

    My dad loves you now because he’s been looking for a deep dish pie plate. Now we know a springform pan will work (which I have 3 of them!).

  9. Melanie December 25, 2012 Reply

    This looks amazing. I think I have to start making pies more often.

  10. Dorothy @ Crazy for Crust September 9, 2013 Reply

    I am dying over this pie. It’s amazing!

  11. Page September 19, 2013 Reply

    I have a question….why do you put the foil on the outside of the pan instead of the inside?

    • Author
      jennifer September 19, 2013 Reply

      Hi, Page. Putting the foil on the inside of a springform pan doesn’t work that well. Believe me, I’ve tried. Wrapping the outside prevents spills while still leaving a beautiful crust that is revealed when the sides of the pan are removed. It also leaves your pie on the base ready to serve, instead of sitting on foil.

  12. Oh my! This pie looks delicious!
    Pecan Pie is one of my all time favorites! =)

  13. Marla November 15, 2013 Reply

    Question: can this pie be made ahead and frozen for a later date? Thank you

    • Author
      Jennifer McHenry November 18, 2013 Reply

      Hi, Marla. I think you could freeze the pie. Just be sure to wrap it very well.

  14. Brenda November 16, 2013 Reply

    I made this deep dish pecan pie last week to make sure it would work for Thanksgiving. I sent it to my husbands work and it was a huge hit!!! I did have difficulty with the crust. When I folded it in half and tried to put it in the pan it just stretched out of shape, so I took it out patted it into a circle again then put it back in the fridge. After it chilled I rolled it out in a circle, cut it into 4 pieces and put each piece in the pan and just pressed the seams together, worked perfect.
    Thanks for a great recipe.

  15. carol Nov.29,2013 November 29, 2013 Reply

    Made a deep dish pecan pie for Thanksgiving. Was really looking for-
    ward to the gooey center. I don’t know what happened but it’s like
    all the filling and the crust mixed in together and was more cake-like.
    What happened. Very disappointing.

  16. pam December 2, 2014 Reply

    Made this for Thanksgiving 2014. It was delicious and very impressive. Only one thing – the bottom crust somehow rose slightly above some of the filling so I had pecans, filling, bottom crust, filling. I think next time I make it, I will either freeze or refrigerate the crust prior to adding the filling or pre-bake the crust for just about 10 minutes. Anyone else have this problem?

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