If you’re looking for a dessert that will make your taste buds dance with joy, then you’re in the right place. This Pecan Cream Pie recipe is a heavenly dessert that will make your heart sing. The buttery and flaky crust filled with creamy and nutty filling is a delight to eat. It’s the perfect dessert to impress your guests or treat your loved ones. Once you try this Pecan Cream Pie, you’ll never want to go back to any other dessert.
Whenever I make this Pecan Cream Pie, my husband’s eyes light up with joy. It has become a staple dessert in our little family, and we make it on special occasions. It all started when we went to a local bakery, and he tried Pecan Cream Pie for the first time. He couldn’t stop talking about it, and I decided to make it for him. After a few trials, I finally came up with this recipe, which is better than any bakery pie we’ve ever tried. Now, it’s our go-to dessert for every occasion.
Why This Pecan Cream Pie Is A Must-Try
- The combination of creamy filling and chopped pecans in every bite is a unique and delightful experience.
- The use of maple syrup instead of corn syrup gives this pie a rich, deep, and complex flavor.
- The whipped cream adds lightness to the filling and balances out the sweetness.
- The crust is buttery, flaky, and the perfect vessel to hold the luscious filling.
- It’s a versatile dessert that can be enjoyed on any occasion.
Ingredients:
- 1 unbaked 9-inch pie crust (227 g)
- 1 cup (237 ml) heavy whipping cream
- 1/3 cup (42 g) powdered sugar
- 2 (8 oz) packages (452 g) cream cheese, softened
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (60 ml) pure maple syrup
- 1 1/2 cups (150 g) pecans, finely chopped
- 1/4 teaspoon (1.5 g) salt
Directions:
- Blind bake the pie crust according to the package instructions. Let it cool completely while you make the filling.
- In a small bowl, beat the heavy 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 (100 g) of the chopped pecans.
- Spread the mixture into the cooled pie crust and top it with the remaining chopped pecans.
- Chill the pie until firm, at least 2 hours and up to overnight.
- Serve and enjoy!
Notes:
- To make this recipe gluten-free, use a gluten-free pie crust.
- If you don’t have maple syrup, you can substitute it with honey or corn syrup.
- If you want a deeper nutty flavor, you can toast the pecans before adding them to the filling.
- Make sure the pie is completely chilled before serving to get the perfect slice.
Indulge in the Richness of Pecan Cream Pie - A Decadent Dessert
Ingredients
- 1 unbaked 9-inch pie crust 227 g
- 1 cup 237 ml heavy whipping cream
- 1/3 cup 42 g powdered sugar
- 2 8 oz packages (452 g) cream cheese, softened
- 1/2 cup 100 g light brown sugar
- 1/4 cup 60 ml pure maple syrup
- 1 1/2 cups 150 g pecans, finely chopped
- 1/4 teaspoon 1.5 g salt
Instructions
- Blind bake the pie crust according to the package instructions. Let it cool completely while you make the filling.
- In a small bowl, beat the heavy 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 (100 g) of the chopped pecans.
- Spread the mixture into the cooled pie crust and top it with the remaining chopped pecans.
- Chill the pie until firm, at least 2 hours and up to overnight.
- Serve and enjoy!
Notes
If you don't have maple syrup, you can substitute it with honey or corn syrup.
If you want a deeper nutty flavor, you can toast the pecans before adding them to the filling.
Make sure the pie is completely chilled before serving to get the perfect slice.