Pecan Cream Pie


Are you a fan of traditional pecan pie? I've never liked classic pecan pie. It's very soft and sticky and not my favorite. That's why when I found this Pecan Cream Pie, I was so obsessed.

It tastes like pecan pie but with a creamy, thick, light and chewy texture. The only thing you need to cook is the pastry! It is therefore almost irresistible and irresistible.

No holiday dessert table is complete without them!

Baked and Cooled 9-inch Pie Crust - Make your own pie crust or use store bought pie crust. Either way, make sure it's cooked through and cooled before making your pecan custard pie.

Heavy Whipped Cream - This recipe calls for homemade whipped cream!

Powdered sugar - used to sweeten whipped cream.

Cream Cheese - For best taste and texture, use real full cream cheese.

Brown Sugar - I keep some light brown sugar on hand just to use. If you want a richer, deeper flavor, use dark brown sugar.


°1 9-inch pie crust, unbaked

°1 cup heavy whipped cream

°1/3 cup powdered sugar

°2 packages (8 ounces) soft cream cheese

°1/2 cup light brown sugar

°1/4 cup pure maple syrup

°1 1/2 cups finely chopped pecans

°1/4 tsp salt


Blind crust bread according to package directions. Let cool completely while you prepare the filling.

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

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

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

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


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