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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/pecan-cream-pie-recipe/