Why Make This Recipe
My Best Favorite Pecan Cream Pie is a delightful dessert that brings together the rich and nutty flavors of pecans with a creamy filling. This pie is perfect for special occasions or just a sweet treat to enjoy at home. Its easy-to-follow steps and simple ingredients make it a great choice for bakers of all skill levels. Plus, the combination of flavors is sure to impress anyone who takes a bite!
How to Make My Best Favorite Pecan Cream Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups pecans, chopped
- 1/4 tsp salt
Directions
- Begin by blind baking the pie crust. Let it cool completely before using.
- In a mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form.
- In another bowl, beat the softened cream cheese, brown sugar, salt, and maple syrup together until the mixture is smooth.
- Gently fold the whipped cream into the cream cheese mixture, then stir in 1 cup of the chopped pecans.
- Spread the mixture into the cooled pie crust and top it with the remaining pecans. Place the pie in the refrigerator and chill for at least 2 hours before serving.
How to Serve My Best Favorite Pecan Cream Pie
Serve slices of the Pecan Cream Pie chilled, allowing the creamy texture and nutty flavor to shine through. It pairs wonderfully with a dollop of fresh whipped cream on top or a drizzle of extra maple syrup for added sweetness. This pie makes a great addition to any dessert table!
How to Store My Best Favorite Pecan Cream Pie
Keep any leftovers of your Pecan Cream Pie in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. It can be stored for up to 3 days. If you want to save it for longer, consider freezing it, but remember to enjoy it within a month for the best taste.
Tips to Make My Best Favorite Pecan Cream Pie
- Ensure that the cream cheese is softened properly. This will help create a smooth filling.
- Don’t skip the chilling step! Allowing the pie to set in the refrigerator lets the flavors meld together beautifully.
- Feel free to toast the pecans lightly before adding them for an extra depth of flavor.
Variation
For a chocolate twist, you can add chocolate shavings to the cream cheese mixture or use chocolate syrup in place of some of the maple syrup. This gives a unique flavor and a dessert that chocolate lovers will adore!
FAQs
1. Can I use a store-bought crust?
Yes, using a store-bought pie crust is a quick and easy option. Just make sure it’s a 9-inch unbaked crust.
2. Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just make sure to cover it well and chill it in the refrigerator.
3. What can I serve with this pie?
This pie is delicious on its own, but you can serve it with whipped cream, vanilla ice cream, or even a sprinkle of chocolate shavings for a special touch.
Pecan Cream Pie
Ingredients
For the filling
- 1 unbaked 9-inch crust 1 unbaked 9-inch pie crust Store-bought or homemade
- 1 cup 1 cup heavy whipping cream For whipping
- 1/3 cup 1/3 cup powdered sugar For sweetness in the whipped cream
- 16 oz 16 oz cream cheese, softened Ensure cream cheese is softened for smooth mixing
- 1/2 cup 1/2 cup brown sugar Adds rich sweetness
- 1/4 cup 1/4 cup maple syrup For flavor and sweetness
- 1 1/2 cups 1 1/2 cups pecans, chopped Chop before adding
- 1/4 tsp 1/4 tsp salt Balances sweetness
Instructions
Preparation
- Begin by blind baking the pie crust. Let it cool completely before using.
- In a mixing bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form.
- In another bowl, beat the softened cream cheese, brown sugar, salt, and maple syrup until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in 1 cup of the chopped pecans.
- Spread the mixture into the cooled pie crust and top it with the remaining pecans.
- Place the pie in the refrigerator and chill for at least 2 hours before serving.