Pecan Cream Pie Recipe

Introduction

Pecan Cream Pie is a luscious and creamy dessert that combines the rich flavors of cream cheese, maple syrup, and crunchy pecans. Its smooth texture and nutty topping make it a perfect treat for any occasion, especially during the holidays.

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

1. Step 1: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Use a hand mixer on medium speed to whip until stiff peaks form. Set this whipped cream aside.
2. Step 2: In another large bowl, beat together the softened cream cheese, light brown sugar, and pure maple syrup using a hand mixer on medium speed until the mixture is smooth and fully combined.
3. Step 3: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, creating a light and creamy filling.
4. Step 4: Fold in 1 cup of the finely chopped pecans into the filling to add texture and flavor.
5. Step 5: Scoop the cream cheese and pecan mixture into the cooled pie crust, smoothing the top evenly with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set properly.
7. Step 7: Before serving, spread the whipped cream evenly over the chilled pie to create a smooth topping layer.
8. Step 8: Finally, sprinkle the remaining ½ cup of chopped pecans over the whipped cream for a beautiful and crunchy garnish.

Tips & Variations

• Use toasted pecans for a deeper, nuttier flavor that enhances the pie’s richness.
• For a dairy-free version, substitute cream cheese and whipping cream with coconut cream alternatives.
• Add a teaspoon of vanilla extract to the cream cheese mixture for extra aroma and depth.

Storage

Store the Pecan Cream Pie covered in the refrigerator for up to 3 days. For best texture, avoid freezing as it may alter the cream consistency. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pie crust works well as long as it is baked and cooled before filling. This step prevents the crust from becoming soggy.

How long should I chill the pie?

Chill the pie for at least 4 hours, but overnight chilling is recommended for the best set and flavor development.

Pecan Cream Pie Recipe

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★★★★★

4.7 from 107 reviews

This Pecan Cream Pie is a luscious and creamy dessert featuring a smooth cream cheese filling blended with maple syrup and brown sugar, folded with whipped heavy cream and crunchy pecans, all nestled in a flaky pie crust. Topped with whipped cream and toasted pecans, it offers a perfect balance of sweetness and nutty flavor, making it an ideal treat for holidays or special occasions.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 15 minutes (for baking pie crust, if homemade)
• Total Time: 4 hours 35 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Base

• 1 9-inch pie crust, (homemade or storebought, baked and cooled)

Filling

• 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)

Topping

• 8 ounces whipped cream, (for topping)

Instructions

1. Whip Heavy Cream: In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Using a hand mixer on medium speed, whip the mixture until stiff peaks form, then set it aside for later use.
2. Prepare Cream Cheese Mixture: In another large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Beat together with a hand mixer at medium speed until the mixture is fully combined, smooth, and creamy.
3. Fold Whipped Cream into Cream Cheese Mixture: Gently fold the whipped heavy cream mixture into the cream cheese mixture to retain a light and airy texture, combining them thoroughly without deflating the whipped cream.
4. Add Pecans: Fold in 1 cup of the finely chopped pecans into the combined filling mixture, ensuring even distribution of nuts throughout the cream.
5. Fill Pie Crust: Spoon the prepared filling into the cooled 9-inch pie crust. Use a spatula to smooth the surface evenly.
6. Chill Pie: Place the pie in the refrigerator and chill for at least 4 hours, preferably overnight, to allow the filling to set firmly and develop the best flavor and texture.
7. Top with Whipped Cream: Once chilled and set, spread the 8 ounces of whipped cream over the top of the pie in a smooth, even layer.
8. Garnish with Pecans: Finally, sprinkle the remaining ½ cup of chopped pecans evenly over the whipped cream topping for added crunch and decoration before serving.

Notes

• For best flavor, chill the pie overnight to enhance the creaminess and allow the flavors to meld.
• You can use a store-bought pie crust for convenience, or make your own for a fresher taste.
• Be careful not to overmix the whipped cream when folding it into the cream cheese mixture to maintain a light texture.
• If desired, lightly toast the pecans before adding them for a deeper nutty flavor.
• This pie is best served chilled and should be stored in the refrigerator.

Keywords: Pecan Cream Pie, Cream Cheese Pie, No-Bake Pie, Maple Syrup Dessert, Nutty Pie, Holiday Pie, Easy Dessert