Prep time: 15 mins | Cook time: 2 hrs | Yield: 1 pie
This creamy pecan cream pie is a must-try! Absolutely wonderful with nutty pecan flavor folded into a fluffy sweet and creamy filling. This pie is a totally different pie from what we used to make during Thanksgiving. This has a cool and creamy bite to it that you’ll crave over and over again!
This pecan cream pie is not only super delightful, but it is incredibly easy to whip up using just a few simple ingredients. I like to chill this pecan cream pie in the fridge for at least 2 hours before serving. If desired, you can even allow this pie to stay in the fridge a little longer. This delightful pecan cream pie with flaky pie crust and fluffy, creamy, and very impressive filling is so had to pass!
INGREDIENTS
1/4 c. pure maple syrup
1 c. heavy whipping cream
1/3 c. powdered sugar
1/2 c. light brown sugar
1 1/2 c. pecans, finely chopped
2 (8-ounce) packages of cream cheese, softened
1/4 tsp salt
1 9” pie crust, unbaked
How to make Pecan Cream Pie
Step 1: Following the package directions, blind-bake the crust. Then, let it cool completely while prepping 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 mixture, fold in the whipped cream until well mixed. Then, add 1 c. of the pecans and gently stir.
Step 5: Into the cooled pie crust, spread the mixture, and scatter the rest of the pecans on top.
Step 6: Place in the fridge to chill for at least 2 hours and up to overnight.
Step 7: Slice and serve. Enjoy!
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