Name: Pecan Cream Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 9-inch pie crust, homemade or storebought, baked and cooled; 1 cup (238 g) heavy whipping cream; ¼ cup (31 g) confectioner’s sugar; 2 packages (8 ounces each) cream cheese, softened; ½ cup (100 g) light brown sugar, packed; ¼ cup (79 g) pure maple syrup; 1 ½ cups (163.5 g) pecans, finely chopped, divided; 8 ounces whipped cream, for topping

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Introduction

This Pecan Cream Pie is a luscious dessert featuring a buttery pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream. Topped with more whipped cream and crunchy pecans, it’s the perfect balance of smooth and nutty flavors that will delight any sweet tooth.

A close-up of a pie with three visible layers sitting on a white pie dish placed on a white marbled surface. The bottom layer is a golden, flaky crust with a crimped edge that holds the filling. The middle layer is light tan and smooth, looking creamy and thick. The top layer is a thick, fluffy white whipped cream spread unevenly over the filling, sprinkled with small pieces of chopped brown pecans. The background is a warm brown color, making the pie stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch pie crust, homemade or storebought, baked and cooled
1 cup (238 g) heavy whipping cream

¼ cup (31 g) confectioner’s sugar
2 packages (8 ounces each) cream cheese, softened

½ cup (100 g) light brown sugar, packed
¼ cup (79 g) pure maple syrup

1 ½ cups (163.5 g) pecans, finely chopped, divided
8 ounces whipped cream, for topping

Instructions

Step 1: In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Use a hand mixer on medium speed to whip until stiff peaks form. Set aside.

Step 2: In another large bowl, add the softened cream cheese, brown sugar, and maple syrup. Beat with a hand mixer on medium speed until the mixture is smooth and fully combined.
Step 3: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated and creamy.
Step 4: Fold in 1 cup of the finely chopped pecans, evenly distributing them through the filling.

Step 5: Pour and spread the cream filling into the cooled pie crust, smoothing the top with a spatula.
Step 6: Refrigerate the pie for at least 4 hours, or ideally overnight, to allow it to set properly.
Step 7: Before serving, spread the whipped cream topping evenly over the chilled pie.

Step 8: Sprinkle the remaining ½ cup of chopped pecans on top for a crunchy finish.

Tips & Variations

For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
Use pure maple syrup for the best taste, but honey can be a substitute if needed.

If you prefer a sweeter pie, increase the confectioners’ sugar slightly when whipping the cream.
A graham cracker crust can be used in place of traditional pie crust for a different texture.

Storage

Store the Pecan Cream Pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve again, you can enjoy it cold or let it sit at room temperature for 10-15 minutes. Avoid freezing as the texture may be affected.

How to Serve

The image shows a pie in a white pie dish with a crimped golden-brown crust. The first layer inside the pie is a creamy light beige filling that looks smooth and thick. On top of that, there is a thick layer of white whipped cream spread evenly with soft peaks. Scattered over the whipped cream are small pieces of chopped brown nuts, adding a crunchy texture. The pie sits on a white marbled surface with a soft brown blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from chilling overnight to let the flavors meld and the filling set properly. Just keep it refrigerated until serving.

Can I substitute the cream cheese?

Cream cheese is key for the creamy texture and tangy flavor in this pie. Substituting it will change the taste and consistency, so it’s best to use full-fat cream cheese for optimal results.