Pecan Cream Pie (Print Version)
Creamy blend of cream cheese and maple syrup, folded with whipped cream and crunchy pecans in a flaky homemade crust.
# Ingredients:
→ Base
01 -
1 9-inch pie crust, homemade or store-bought, baked and cooled
→ Filling
02 -
1 cup (238 g) heavy whipping cream
03 -
¼ cup (31 g) confectioner's sugar
04 -
2 packages (16 ounces total) cream cheese, softened
05 -
½ cup (100 g) light brown sugar, packed
06 -
¼ cup (79 g) pure maple syrup
07 -
1 cup (109 g) pecans, finely chopped
→ Topping
08 -
8 ounces whipped cream
09 -
½ cup (54.5 g) pecans, finely chopped
# Steps:
01 -
In a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
02 -
In another large bowl, combine cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
03 -
Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
04 -
Fold in 1 cup of the chopped pecans until evenly distributed throughout the filling.
05 -
Transfer the mixture into the cooled pie crust, smoothing the top with a spatula to create an even surface.
06 -
Refrigerate the pie for at least 4 hours, or overnight for optimal texture and flavor development.
07 -
Spread the whipped cream over the chilled filling in a smooth, even layer.
08 -
Evenly sprinkle the remaining ½ cup of pecans on top of the whipped cream before serving.
# Notes:
01 -
For best results, allow the pie to chill overnight to fully set and develop flavors.