Mystery Pecan Pie

Total Time:
55 min
10 min
45 min

6 to 8 servings

  • Topping:
  • 3 eggs
  • 1/4 cup sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pie:
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 un-baked deep-dish (9-inch) pie shell
  • 1 1/4 cups chopped pecans

Preheat oven to 350 degrees F.

Whisk topping ingredients until well combined. Set aside.

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Allow to cool completely before serving.

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    348 Reviews
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    Fantastic recipe!!!
    This pie is a winner, every time, even with people who don't like nuts!!!
    I'm not sure what other people, who have rated this recipe, meant by the filling being runny. I read quite a few of the reviews and almost passed on making it, but decided to just follow the recipe to the letter and see what happens. It calls for a 9-inch deep dish pie shell. I made my own pie crust using Krusteaze and only had an 8-inch deep dish pie pan. It came out perfectly. I cooked it at 350 degrees for 45 minutes and let it cool on a wire rack. It was not runny at all. It set up perfectly, and I have to say, my family absolutely loved it! I LOVE pecan pie (my favorite), but some in my family don't care for the sweetness of regular pecan pie. This made them very happy!!! This one is staying in my "go to" recipes. It's heavenly!!!!!!
    This year as I didn't have much time I purchased a beautiful pecan pie at Costco. My family refused to eat it and demanded Paula's Mystery Pecan Pie instead. Won't make that mistake again! Nowadays most people don't want all that huge amount of very sweet bro sugar and corn syrup that's why Paula's is so perfect.
    I'm telling you~~this was OUT of this WORLD delicious!!!
    Very tasty. Tricky recipe, though. Form the reviews I read, I followed the advice to pat the pecans into the filling a little, and spooned the liquid into the pie, vs. pouring it in. I foiled the edges to avoid burning; I raised the temp. to 375, as this seemed logical to me, based on complaints that the pie was "runny". Baked it for 1 hr. vs. 45m. and it set well. People loved the fact that it had pecans without being overly sweet and gooey. Some people settled for sharing the last few crumbs. Will definitely make it again, and maybe the next try will be a 5 star!
    First time making a pie and I love it. My family love this also. However my cream cheese was at the top of the pie and the filling was at the bottom.  
    Did I do something wrong? Anyway no one know that the pie was wrong so everyone love it..I will forever put this on my table. thank you for shearing this.
    That is why it's a mystery -- the fillings change places. Your pie did what it was supposed to do.
    I absolutely love this pecan pie, a holiday must - I started using this recipe when it came out in the Pillsbury Bake-off Classics II cookbook page 73 Mystery Pecan Pie printed in 1981
    Perfect. I realized as putting in the oven that I've actually made this pie before. Don't know when, but it was familiar. I don't think it was this exact recipe either, so there may be more of the same out there. But...that being said, it was really easy, came together beautifully, and tastes amazing! Quick and perfect each time. Pecan pies are my favorite and you can't go wrong with cream cheese!
    Very delicious and easy to make. I added walnuts too. It was a hit with my family!
    I used the wrong size pie crust but overall it came out pretty good.
    Very good! I changed 2 things when I made it , gave it an extra 10 mins in the oven and used dark Karo instead of light and it set just fine for me.Reading the reviews here before I made it was a huge help.
    I made this recipe 2 years ago for Thanksgiving and my step-son won't allow another holiday to pass without me making it again. I just logged on to get the ingredients for my shopping list and thought I should let people know that one more person gave it a thumbs-up!
    I have not made this recipe yet but plan to for Thanksgiving. In defense of Paula Deen perhaps the friend in New Orleans just failed to tell her where she got the recipe. Both recipes are the same except for a 375 degree oven. That might make the difference in the runny pie filling. Thank you Sammilou for bringing your Aunt Mary's recipe to our attention!
    I"m starting to bake and I tried this recipe and my family fell in love with it!!! I love cream cheese and this recipe is superb!!
    Thought this would be so much more than it was! First time adding cream cheese to a recipe & it didn't make it better. was pretty disappointed in this one!!
    Everyone loved this pie. One sister who is a great baker thought it was fabulous. Another thought this was even better than regular pecan pie, and my brother-in-law ate a whole pie!!!!
    This pie was amazing. I wasn't sure if I was going to like it because I am not that big on sweet desserts, but the cream cheese pulled away from the sweet just enough to make this awesome.
    I got rave reviews from this pie.
    I love this pie!!! Paula, as always, you did good! The only change I made was using Paula's "perfect pie crust" recipe instead of the unbaked pie shell. That's what made it double good...Paula's pie and her pie crust.
    My family and I loved this pie. I used the exact measurements suggested, and baked it about 5 minutes longer than suggested. I let the pie cool for about 2 hours and it was delicious! It was gone in two days! I'll definitely be making this again soon! Thanks for the recipe!
    Even though I increased the bake time, it was still a bit runny and the crust was mushy. Not very much was eaten. I probably won't make it again.
    i love this recipe im gunna make it every year...
    This recipe was pretty tasty. It was easy to make and the flavor was just right, not to sweet like many other pecan pies. I made it for my family on Thanksgiving and my friend informed me it was the best thing she had eaten the entire day. It will definitely be in the dessert rotation in my house. I did increase the baking time by approximately 15-20 minutes, just to ensure it wasn't runny as mentioned in many other reviews. Other than increasing the baking time, I followed the recipe exactly and it came out perfectly.
    This recipe has been in my family a very long time, with some slight adjustments of course. The main thing i recommend is that you bake it MUCH longer, a least over an hour or else it WILL come out runny. The center should move some when you take it out, around the crust should be firm.
    Very good! My whole family loved it! I have made it twice. The first time I didnt pour all of the syrup onto the top because I thought it would be too much. The second time I made it I poured all of it on the top and it turned out soooo much better! Very good recipe!
    This pie was both beautiful and delicious! I did have to bake it longer (until the middle was set and use a pie ring on the edges to keep them from getting too dark. Used a homemade crust made with butter and this was the hit dessert of Thanksgiving. We'll make it again!
    I almost didn't make this because of the reviews. Glad I didn't listen to them. This was FABULOUS!!! It turned out perfect with a perfect consistency and great balance of flavors. Will definitely make it again!
    My hubby loved it more than "regular" pecan pie, and the whole family seemed to enjoy it. BUT, I used a springform pan and took two ready-made pie crusts and rolled them out into one large one to line the pan with. I par-baked the crust for 8 minutes before pouring in the cream cheese layer, then patted pecans on, and gently poured sugar/egg layer on top. Baked for 65 minutes, and the top cracked, but it still didn't taste too dry. Had to cover the edges of the crust after 45 minutes. Tried to bake until the middle didn't "jiggle" but still "moved" a little bit.
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    Thanksgiving Desserts: Pies and Beyond