Description
Pecan Cream Pie features a crisp baked pie crust filled with a fluffy blend of cream cheese, brown sugar, pure maple syrup, whipped cream, and finely chopped pecans. The chilled pie is finished with whipped cream and an extra layer of crunchy pecans.
Ingredients
Scale
- 1 baked and cooled 9-inch pie crust, homemade or store-bought
- 1 cup cold heavy whipping cream
- 1/4 cup confectioners’ sugar
- 2 packages full-fat cream cheese, 8 ounces each, softened
- 1/2 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 cups finely chopped pecans, divided
- 8 ounces whipped cream, for topping
Instructions
- Add the cold heavy whipping cream and confectioners’ sugar to a large mixing bowl.
- Beat on medium speed until stiff peaks form, then set aside.
- Add the softened cream cheese, brown sugar, and maple syrup to a second large bowl.
- Beat on medium speed until smooth and fully combined.
- Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated.
- Fold 1 cup of the chopped pecans into the filling.
- Spoon the filling into the cooled pie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or overnight.
- Spread the whipped cream evenly over the chilled pie.
- Sprinkle the remaining 1/2 cup chopped pecans over the top before serving.
Notes
Use full-fat block cream cheese for the firmest filling.
Make sure the baked pie crust has cooled completely before adding the filling.
Toast and cool the pecans before chopping them for a deeper nutty flavor.
Chill the pie overnight for the cleanest slices.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake filling
- Cuisine: American