Description
This Pecan Cream Pie combines a baked pie crust with a rich maple cream cheese filling, fluffy whipped cream, and plenty of chopped pecans. It tastes nutty, creamy, and festive, with a soft, chilled texture that makes every slice feel indulgent.
Ingredients
Scale
- 1 9-inch pie crust, homemade or store-bought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- 1/4 cup (31 g) confectioners’ sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (79 g) pure maple syrup
- 1 1/2 cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- Whip the cream.
In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Use a hand mixer on medium speed and beat until the cream holds stiff peaks. Set it aside. - Make the filling base.
In a separate large bowl, beat the softened cream cheese with the brown sugar and maple syrup until the mixture becomes smooth, thick, and fully blended. - Combine the mixtures.
Gently fold the whipped cream into the cream cheese mixture. Work slowly and carefully so the filling stays light and airy. - Add the pecans.
Fold in 1 cup of the chopped pecans, keeping the remaining pecans for the topping. - Fill the crust.
Spoon the filling into the cooled pie crust and smooth the top with a spatula so it looks even. - Chill.
Refrigerate the pie for at least 4 hours, or overnight if possible, so it firms up properly. - Finish the top.
Spread the whipped cream over the chilled pie in an even layer. - Add the remaining pecans.
Sprinkle the rest of the chopped pecans across the top of the pie just before serving.
Notes
- For extra flavor, toast the pecans before using them.
- A graham cracker crust or pecan crust also works well.
- For freezing, leave off the whipped topping until after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 743kcal