Pecan Cream Pie
A creamy twist on classic pecan pie with a smooth custard-like filling and crunchy pecans. Perfect for holidays, gatherings, or anytime dessert cravings hit.
- Prep Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert, Holiday
- Method: No-Bake (with baked crust)
- Cuisine: American, Southern
- Diet: Vegetarian
Ingredients
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 teaspoon salt
Whipped topping (optional)
Instructions
Bake the pie crust according to package directions; let cool.
In a bowl, beat softened cream cheese and powdered sugar until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.
Stir in brown sugar, 1 cup pecans, maple syrup, and salt.
Spread filling evenly into cooled pie crust.
Top with thawed whipped topping (optional) and sprinkle with remaining pecans.
Refrigerate at least 2 hours or overnight to set.
Slice and serve chilled.
Notes
Top with whipped cream or vanilla ice cream for extra indulgence.
Garnish with a sprig of mint or powdered sugar for elegance.
Best made a day ahead for easier slicing and a firmer filling.
Find it online: https://allrecipesmade.com/pecan-cream-pie/
