Pecan Cream Pie
A delightful dessert combining sweet, rich pecans with a creamy filling, perfect for gatherings or a special treat at home.
Ingredients
Pie Crust
- 1 uncooked 9-inch unbaked 9-inch pie crust Can use homemade or store-bought.
Cream Filling
- 1 cup heavy whipping cream Make sure it's chilled.
- 1/3 cup powdered sugar
- 16 oz cream cheese, softened Should be at room temperature.
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups pecans, chopped 1 cup for filling, remaining for topping.
- 1/4 tsp salt
Instructions
Preparation
- Blind bake the pie crust and let it cool completely.
- In a bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form.
- In another bowl, beat the softened cream cheese, brown sugar, salt, and maple syrup together until smooth.
- Gently fold the whipped cream into the cream cheese mixture, then stir in 1 cup of chopped pecans.
- Spread the mixture into the cooled pie crust. Top with the remaining pecans.
- Chill for at least 2 hours before serving.
Notes
Serve chilled. You can enjoy it plain or with a drizzle of extra maple syrup or whipped cream on top. It pairs wonderfully with coffee or tea. Store covered in the refrigerator for up to 3 days, or freeze for up to 2 months, thawing in the fridge before serving. Consider toasting the pecans for extra flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 5gFat: 34gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 20g
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