Prep time: 15 mins | Cook time: 2 hrs | Yield: 1 pie
Pecan Pie but creamy!
Everyone has tried pecan pie, the sticky, sweet dessert that frequently decorates the Thanksgiving table, but this pecan pie is something altogether different. It still has that great nutty pecan flavor, but it’s all wrapped into a light, sweet, and creamy filling, making for a very different Pecan Pie experience — one with a chilled, creamy bite. Oh, and the good news is that the oven won’t be needed at all, other than to blind-bake the shell.
To create the filling, mix some heavy cream and powdered sugar until stiff, and beat some cream cheese, maple syrup, and brown sugar until smooth. The two are then carefully combined without crushing the airiness of the whipped cream.
Easy peasy and a much-needed dessert for all occasions!
INGREDIENTS
1/3 c. powdered sugar
2 (8 ounces) packages of cream cheese, softened
1 9-inch pie crust, unbaked
1 c. heavy whipping cream
1/2 c. light brown sugar
1/4 c. pure maple syrup
1/4 tsp salt
1 1/2 c. pecans, finely chopped
How to make Pecan Cream Pie
Step 1: Following the package directions, blind-bake the crust. Allow it to cool fully while making the filling.
Step 2: Place the whipping cream and powdered sugar in a small bowl. Beat using an electric mixer until stiff peaks form.
Step 3: Add the cream cheese, brown sugar, salt, and maple syrup to another bowl. Beat well until smooth and creamy.
Step 4: Into the cream cheese mixture, fold in the whipped cream until well blended. Then, throw in 1 c of the pecans. Gently stir until incorporated.
Step 5: Into the cooled pie crust, spread the mixture, and place the rest of the pecans on top.
Step 6: Place in the fridge for at least 2 hours until firm or up to overnight.
Step 7: Once set, slice and serve. Enjoy!
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