Pecan Cream Pie
This Pecan Cream Pie offers a creamy, refreshing twist on classic pecan pie. Instead of a heavy syrup-based filling, this version combines smooth cream cheese, fluffy whipped cream, and rich maple syrup to create a light yet indulgent dessert. Finely chopped pecans are folded throughout the filling, delivering a delicious nutty texture in every bite.
Pecan Cream Pie
Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 2 (8-ounce) packages |
| Pecans, finely chopped | 1½ cups |
| Heavy whipping cream | 1 cup |
| Light brown sugar | ½ cup |
| 9-inch pie crust, unbaked | 1 |
| Pure maple syrup | ¼ cup |
| Powdered sugar | ⅓ cup |
| Salt | ¼ teaspoon |
How to Make Pecan Cream Pie
Step 1: Prepare the Crust
Blind bake the pie crust according to the package instructions. Allow it to cool completely before adding the filling.
Step 2: Make the Whipped Cream
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
Tip: Chilled equipment helps the cream whip faster and hold its structure better.
Step 3: Prepare the Filling
In a large bowl, beat together the softened cream cheese, brown sugar, maple syrup, and salt until smooth and creamy. Continue mixing until the ingredients are fully incorporated and the texture is silky.
Step 4: Fold Everything Together
Using a spatula, gently fold the whipped cream into the cream cheese mixture until no streaks remain. Fold in 1 cup of the chopped pecans, distributing them evenly throughout the filling.
Step 5: Assemble and Chill
Spoon the filling into the cooled pie crust and spread it evenly. Sprinkle the remaining ½ cup of chopped pecans over the top.
Refrigerate for at least 2 hours before serving. For the best texture and cleaner slices, chill overnight.
Tip: A drizzle of maple syrup or a dollop of freshly whipped cream makes a wonderful finishing touch when serving.
