Pecan Cream Pie
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.
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!
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.