Pecan Cream Pie

Why You’ll Love This Recipe

I Enjoy This Pie Because It’s Lighter In Texture Than Traditional Pecan Pie Yet Still Indulgent. The Cream Cheese Adds A Tangy Smoothness That Balances The Sweetness Of The Brown Sugar And Maple Syrup. I Like That It’s Easy To Make Ahead, Which Means I Can Prepare It The Day Before And Have A Beautiful Dessert Ready To Serve Without Stress.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 9-Inch Pie Crust, Unbaked

• 2 Packages (8 Oz Each) Cream Cheese, Softened

• ⅓ Cup Powdered Sugar

• 1 Cup Heavy Cream

• ½ Cup Brown Sugar

• 1 ½ Cups Finely Chopped Pecans

• ¼ Cup Maple Syrup

• ¼ Tsp Salt

• Thawed Whipped Topping (Optional)

Directions

1. I Bake The Pie Crust According To Package Directions And Let It Cool Completely.

2. In A Mixing Bowl, I Combine Cream Cheese And Powdered Sugar Until Smooth.

3. In A Separate Bowl, I Whip Heavy Cream Until Stiff Peaks Form.

4. I Fold The Whipped Cream Into The Cream Cheese Mixture Gently.

5. I Stir In Brown Sugar, 1 Cup Of Chopped Pecans, Maple Syrup, And Salt.

6. I Pour The Filling Into The Cooled Pie Crust And Spread It Evenly.

7. I Top With Whipped Topping (If Using) And Sprinkle The Remaining Pecans On Top.

8. I Refrigerate For At Least 2 Hours, Or Overnight, To Allow It To Set.

Servings And Timing

This Recipe Makes 8 Servings. Prep Takes About 20 Minutes, Plus At Least 2 Hours Of Chilling Time. For Best Results, I Prefer Letting It Chill Overnight.

Variations

I Sometimes Add A Splash Of Vanilla Extract To The Filling For Extra Depth. For A Holiday Twist, I Use Candied Pecans On Top Instead Of Plain. If I Want A More Caramel Flavor, I Swap The Maple Syrup For Dark Corn Syrup.

Storage/Reheating

I Store Leftover Pie Covered In The Refrigerator For Up To 4 Days. Since It’s A Cream Pie, I Don’t Recommend Freezing It Because The Texture Changes After Thawing. This Pie Is Best Served Cold.

FAQs

Can I Use A Graham Cracker Crust Instead Of A Traditional Pie Crust?

Yes, I Sometimes Use A Graham Cracker Or Cookie Crust For A Different Flavor And Texture.

Do I Have To Whip The Cream Separately?

Yes, Whipping The Cream First Ensures The Pie Has A Light, Fluffy Texture Instead Of Being Dense.

Can I Make This Ahead Of Time?

Absolutely. I Usually Prepare It A Day Before Serving So It Has Plenty Of Time To Chill.

Can I Use Whole Pecans Instead Of Chopped?

I Prefer Chopped Pecans In The Filling, But Whole Pecans Work Nicely As A Decorative Topping.

How Do I Prevent The Filling From Being Too Sweet?

I Balance The Sweetness By Using Unsweetened Whipped Cream Or Cutting Back Slightly On The Brown Sugar.

Conclusion

I Love Making Pecan Cream Pie Because It’s A Creamy, Nutty Dessert That Feels Both Familiar And Fresh. The Smooth Filling And Crunchy Pecans Create A Perfect Balance, Making It A Showstopper At Any Table. Whether For Thanksgiving Or A Casual Gathering, This Pie Is Always A Hit.

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