Description
This Pecan Cream Pie combines creamy filling with rich maple syrup and crunchy pecans, creating a delicious dessert perfect for any gathering.
Ingredients
Scale
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup heavy whipping cream
- 1/4 cup confectioner’s sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup
- 1 1/2 cups pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- In a large mixing bowl, add heavy whipping cream and confectioners’ sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- In another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans, mixing gently to keep the air in the whipped cream.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 240 minutes or overnight for best results.
- Once chilled, spread the whipped cream evenly over the cheesecake layer.
- Evenly sprinkle the remaining 1/2 cup of pecans on top of the pie. Slice and serve.
Notes
Opt for high-quality cream cheese and pure maple syrup for the best flavor. Ensure cream cheese is softened to avoid lumps.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 341mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg