Pecan Cream Pie
9-inch pie shell, baked and cooled
1 cup heavy whipping cream
1/4 cup powdered sugar
2 bars (8 oz each) full-fat cream cheese, softened
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/4 cup real maple syrup
1 cup finely chopped pecans + 1/2 cup roughly chopped pecan
In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving. It’s even better if you refrigerate overnight.
Please do yourself a favor and use REAL maple syrup. NOT the fake pancake stuff!
For best results use full-fat cream cheese
This pie can easily be made ahead of time. Make it the day before and leave in the fridge until ready to use. I actually preferred this pie more the day after it was made.
You want very soft cream cheese to avoid lumps in your mixture. I like to microwave mine for about 20 seconds or until it’s very soft.
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