Pecan cream pie


This pecan cream pie is made with cream cheese, chopped walnuts, and a few other simple ingredients. It's delicious, not too sweet and easy to make!

If you love easy pancake recipes, this one is for you! I used a store-bought ready-made pie crust, but feel free to make your pie crust from scratch. For more favorites, check out the No Bake Peanut Butter Pie and Apple Pie.

Much easier to make than the classic pecan pie and less sweet!

Perfectly consistent, nutty, rich and creamy.

If you want it sweeter, you can serve it with whipped cream or ice cream.


°1 9-inch pie crust, uncooked

°1 cup whipped cream

°1/3 cup powdered sugar

°2 packages (8 ounces) soft cream cheese

°1/2 cup light brown sugar

°1/4 cup of pure maple syrup

°1 1/2 cups finely chopped pecans

°1/4 teaspoon salt

*to prepare

The crust is blind baked according to the instructions on the package. Leave to cool completely while preparing the filling.

In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.

In another large bowl, whisk together the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Stir the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup pecans.

Spread the mixture over the cooled pie crust and top with the remaining pecans. Refrigerate until firm, at least 2 hours and up to overnight.


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