Four-Layer Pecan Pie


Four-Layer Pecan Pie

Four Layer Pecan Pie
4 Hr
40 Min

Our Four-Layer Pecan Pie recipe is layered with creamy filling, crunchy pecans, and a flaky refrigerated pie crust that truly make this a delectable dessert. Top it with a scoop of your favorite ice cream and a drizzle of maple syrup for a dessert you'll want to eat over and over again.

What You'll Need

  • 1 refrigerated rolled pie crust (from a 15-ounce package)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 4 eggs, divided
  • 1 cup corn syrup
  • 1 1/4 cup chopped pecans

What to Do

  1. Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
  2. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
  3. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
  4. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
  5. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Mr. Food Test Kitchen Tip!

  • If necessary, cover edge of pie crust with foil to prevent excessive browning after 25 minutes.
  • If you like, you can top each slice with a scoop of vanilla ice cream and a drizzle of maple syrup.
  • If you enjoyed this Four-Layer Pecan Pie recipe, be sure to check out our collection of 74 Easy Pie Recipes, Plus 5 Homemade Pie Crusts.

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I made the pie with pumpkin instead of cream cheese went over big time!!!

Too good! My son (or I) can't get enough!

Fantastic I loved the combination. I will make this again.

Can this be baked, then frozen until needed?

Yes, you can bake then freeze this pie, but we do believe it tastes much better when served after baking and chilling.

Can a frozen pie crust, thawed out, be used instead of a rolled pie crust?

Yes, you can certainly use a frozen pie crust instead of a refrigerated pie crust. :)

I've made this several times and everyone loves it!!! I always refrigerate it after it cools. I think it probably sets better if you serve it the following day. Once I even used a graham cracker crust because that is all I had and it still was great! :)

so delicious and beautiful pie. everyone that had a piece wanted the recipe.

What are the changes for higher altitude?

The USDA has the best information as far as high altitude cooking. You can follow the link below. :)

I cut to 3/4 cup of corn syrup and it was fine. not soupy

I made this pie for Thanksgiving and it was wiped out! Loved it. Mine didn't turn out soupy at all. I will make it again for Christmas.

I want to make this for our Christmas family gathering but worried about the ones who said it was soupy...what did the rest of you do that it came out perfect. tips would help

Turns out much better if you make tiny pies (in a miniature muffin pan). Not soupy, cooks quicker and everyone likes multi-layer two-bite pies.

ayathefern 9319800, Did you use a crust in the mini muffin pans?

I have been baking pies for over 40 years. This pie was a show stopper until I cut it. It was soupy...I read all the comments and did bake in the lower third of the oven. Taking into consideration, the cost of ingredients to bake this pie, I shall not attempt to make it again. By the way, I had baked it for a Church dinner...I am glad I cut it before I brought it to church.

Thank you Mr Food! I made this for Thanksgiving one year for our family get together, and now I am the official Dodds family Pecan Pie maker! Every year since, I have been asked to make it. :) They were amazed when I told them that the cream cheese layer started at the bottom, and it has become a guessing game as to how it ends up on top! Very yummy, and is usually the first one to go. :)

This pie is delicious and easy to make. My husband actually made it, and it came out perfect!

Made according to directions. The top burned because I had to continue to cook it because it was soft and undone. The layers separated and the taste is terrific except for the burned top. I just read the tip to add an extra egg yolk to the cream cheese and cook it in the bottom 1/3 of the oven. I will do that next time and I will also cover the crust with foil. Worth the effort and next time I am sure it will be perfect. Delicious and clever idea.

This sounds So good. Have to try soon..nobody else likes pecan pie so it will be All Mine!!

I have made this pie twice and can never get it to cook evenly. It is always wet. I have done everything to the letter. The first one was not quite done, could've cooked longer. The second one was pure liquid and cooked to the letter. The top was burned but soupy inside. I have no clue what is going on. Two different ovens and two different results. Could not eat but portions of the first and had to throw out the second one completely. Please help.

After reading all the commentsI added one egg yolk to the cream cheese mixture and made sure I cooked the pie in the lower third of the oven. Have made it twice now and has turned out both times. I used a glass pie plate so I could make sure the bottom crust was done. I took about an hour in the oven.

Made this pie for Thanksgiving. Great Hit with everybody. Plan to make again for X-mas.

Made my own crust and followed the recipe for the rest of the pie. Everyone thought it was great. Will keep this recipe in my file and make it often.

Yum- This is wonderful ez, & not too sweet. Saw it on tv then looked it up here. Made it yesterday for the first time on Thanksgiving - & shared the link with several friends on twitter (jgoden). This may be my new holiday favorite. Absoulutely 5 star... Thanks Mr. Food -joyce

This is Good -eating now, made it for Thanksgiving yesterday, it will be on our Christmas table---Thx Mr. Food-joyce

Can't wait to try this one for Thanksgiving!

Great recipe! Made this for work & they all loved it. Did not use the store-bought pie crust - I make my own - it was great. This will be added to my list of pies to bake! Mmmmmm goooood!

This recipe is a keeper!!! It was so easy and so very delisious

i rate your four layer pecan pie number 1 my family and friends love it

Thisis my first time to get the four layer pecan pie recipe. i am sure to have this on my Thanksgiving DAY. For I am sure that it will be OOH IT IS SO GOOD !!!!Thanks

Thisis my first time to get the four layer pecan pie recipe. i am sure to have this on my Thanksgiving DAY. For I am sure that it will be OOH IT IS SO GOOD !!!!Thanks

The Four-Layer Pecan Pie sounds too wonderful that it is surely a MUST MAKE for Thanksgiving. The same for the Cranberry Relish that gets cut into squares. This is going to be a delicious Thanksgiving meal this year thanks to my favorite food person "Mr. Food" whom I've been watching for years. I have several of your books and will get several more! Favorite Fan, Cathy

I was so tickled to see something I can tweek and fix. I have lots of food issues due to a condition I suffer from. I can change the pecans to almonds and this will be just fine for me. I make a twist on pecan pie using almonds instead and you can hardly tell the difference. I can also eat plain cheesecake. This is the best of both worlds. Thank you so very much for having this on tv so I could see it.

truthfully i dont like pecan pie but it looks so good and i may try it after all and if i like it i will definately let u no but it will be on my table for thanksgiving.

I will be making this today @ for the holidays love pecan pie thanks...

This looks so delicious that I for sure will be serving it Thanksgiving Day.Love watching you each day.

I always bake the traditional style Pecan Pie for Thanksgiving, but this year I'm definitely going to try this one. Looks so delicious. Perhaps it Will be. . . "Oh so good"!

i thank this would be a excellent receipe to try for thanksgiving.

I will be trying this for thanksgiving, it does look so good.


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