Pecan Cream Pie Recipe
This luscious Pecan Cream Pie combines a buttery baked pie crust with a rich, creamy filling made from whipped cream, cream cheese, brown sugar, and pure maple syrup. Finely chopped pecans are folded into the filling and generously sprinkled on top, crowned with a smooth layer of whipped cream for a delightful texture contrast. Perfectly chilled, this no-bake pie is a creamy, nutty dessert ideal for special occasions or indulgent treats.
- 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
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pie Crust
- 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
- Whip Cream: In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Using a hand mixer on medium speed, whip the cream until stiff peaks form. Set aside this whipped cream for later folding into the filling.
- Prepare Cream Cheese Mixture: In another large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is smooth and fully combined, with no lumps remaining.
- Combine Mixtures: Gently fold the whipped heavy cream into the cream cheese mixture. Use a spatula to carefully blend them together until fully incorporated, preserving the light, airy texture.
- Add Pecans to Filling: Fold in 1 cup of the finely chopped pecans into the combined cream mixture, ensuring even distribution without deflating the mixture.
- Fill Pie Crust: Spoon the creamy pecan filling into the cooled 9-inch pie crust, smoothing the top evenly with a spatula for a neat finish.
- Chill Pie: Place the pie in the refrigerator and chill for at least 4 hours to allow the filling to set properly. For best flavor and texture, chill overnight.
- Add Topping: Once the pie is thoroughly chilled, spread 8 ounces of whipped cream over the top in a smooth, even layer.
- Garnish and Serve: Finally, evenly sprinkle the remaining ½ cup of chopped pecans on top of the whipped cream layer. Serve chilled for a creamy, nutty dessert experience.
Notes
- For best results, ensure the pie crust is fully baked and cooled before adding the filling to avoid sogginess.
- Use softened cream cheese to avoid lumps and ensure a smooth filling.
- Chilling the pie overnight improves the texture and flavor melding.
- For extra flavor, toast the pecans lightly before chopping and mixing into the filling.
- Can be made ahead and stored covered in the refrigerator for up to 3 days.
Find it online: https://forkoria.com/pecan-cream-pie-recipe-2/
