Satisfy your sweet tooth cravings with this heavenly Pecan Cream Pie recipe. A perfect combination of creamy and crunchy textures, this pie will tantalize your taste buds with its rich and nutty flavors. Whether you’re looking for a dessert to impress your guests or a treat to spoil yourself, this Pecan Cream Pie won’t disappoint.
This Pecan Cream Pie recipe is a favorite in my household, especially for my husband who has a sweet tooth. One Thanksgiving, I decided to try this recipe for the first time, and it turned out to be a huge hit with my family. Since then, it has become a staple dessert in our house, and we make it for special occasions or whenever we want to indulge in something delicious. My husband always asks for seconds and sometimes even thirds!
Why This Pecan Cream Pie is Worth the Calories
This Pecan Cream Pie is the ultimate dessert for pecan lovers. With a creamy filling made of whipped cream, cream cheese, and pure maple syrup, this pie is a heavenly indulgence. The pecans provide a satisfying crunch and the light brown sugar adds a subtle caramel flavor. Plus, the recipe is straightforward and easy to follow, with no fancy equipment required. With each bite, you’ll savor the perfect combination of sweet, nutty, and creamy flavors.
Ingredients:
- 1 9-inch pie crust, unbaked (227g)
- 1 cup heavy whipping cream (240ml)
- 1/3 cup powdered sugar (42g)
- 2 (8 oz) packages cream cheese, softened (452g)
- 1/2 cup light brown sugar (100g)
- 1/4 cup pure maple syrup (60ml)
- 1 1/2 cups pecans, finely chopped (170g)
- 1/4 teaspoon salt (1.5g)
Directions:
- Preheat oven to 375°F (190°C).
- Blind bake the pie crust according to package directions. Let it cool completely.
- In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
- Spread the mixture into the cooled pie crust and top with the remaining pecans.
- Chill the pie until firm, at least 2 hours or up to overnight.
- Enjoy a slice of this delightful Pecan Cream Pie!
Notes:
For a variation, you can add a teaspoon of vanilla extract to the whipped cream mixture for extra flavor. You can also substitute the pecans with other nuts like walnuts or almonds, or mix them up for a variety of flavors. When making the filling, make sure the cream cheese is at room temperature to avoid lumps. This pie can be stored in the fridge for up to 3 days.
Pecan Cream Pie
Ingredients
- 1 9- inch pie crust unbaked (227g)
- 1 cup heavy whipping cream 240ml
- 1/3 cup powdered sugar 42g
- 2 8 oz packages cream cheese, softened (452g)
- 1/2 cup light brown sugar 100g
- 1/4 cup pure maple syrup 60ml
- 1 1/2 cups pecans finely chopped (170g)
- 1/4 teaspoon salt 1.5g
Instructions
- Preheat oven to 375°F (190°C).
- Blind bake the pie crust according to package directions. Let it cool completely.
- In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
- Spread the mixture into the cooled pie crust and top with the remaining pecans.
- Chill the pie until firm, at least 2 hours or up to overnight.
- Enjoy a slice of this delightful Pecan Cream Pie!