Decadent Pecan Cream Pie
Pecan Cream Pie
This pecan cream pie is a lighter, mostly no-bake twist on the traditional sticky-sweet version. The filling is smooth and creamy like cheesecake, gently brightened with a touch of tang and softened by freshly whipped cream. Maple syrup adds warm depth, while finely chopped pecans are folded throughout for a nutty bite in every slice.
Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 2 (8 oz) 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 tsp |
Instructions
- Bake the Crust: Blind bake the pie crust following the package instructions. Set aside to cool completely.
- Whip the Cream: Using a cold bowl, beat the heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese with brown sugar, salt, and maple syrup until smooth and velvety.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined. Fold in 1 cup of the chopped pecans.
- Chill and Set: Spoon the filling into the cooled crust and smooth the surface. Sprinkle the remaining pecans evenly over the top. Refrigerate for at least 2 hours, or overnight for best texture and easy slicing.
