Indulge in the velvety richness of this irresistible Pecan Cream Pie. With a buttery pie crust, creamy cream cheese filling infused with maple syrup, and crunchy pecans in every bite, this dessert is a true delight for the senses. Whether served plain or adorned with a dollop of whipped cream, this pie is sure to leave a lasting impression on your taste buds.
In our family, Pecan Cream Pie holds a special place as the ultimate indulgence. It all began on a lazy Sunday afternoon when I set out to create a dessert that would rival our favorite bakery treats. With each step of the recipe, from baking the perfect pie crust to whipping up the creamy filling, anticipation filled the air. The moment we took our first bite, we knew we had stumbled upon something truly magical. Since then, this pie has become a cherished tradition, enjoyed at holidays, celebrations, and any time we crave a little sweetness in our lives.
Why This Recipe Will Win Your Heart:
- Irresistible Creaminess: Experience the luxurious texture of the cream cheese filling, perfectly complemented by the crunchy pecans, in every delectable slice.
- Maple-infused Flavor: The addition of pure maple syrup adds a subtle sweetness and depth of flavor that takes this pie to the next level of deliciousness.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is accessible to bakers of all skill levels, making it a perfect choice for any occasion.
- Make-Ahead Convenience: Prepare this pie in advance and let it chill in the refrigerator overnight for a hassle-free dessert option that’s ready to impress when you are.
Ingredients:
- 1 (9-inch) uncooked pie crust
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 bars (8 oz each) cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1½ cups finely chopped pecans, divided
Instructions:
- Cook the pie crust according to the package or recipe instructions. Allow it to cool completely on a cooling rack before adding the cream pie filling.
- In a mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric hand mixer or stand mixer with the whisk attachment, beat until stiff peaks form, about 4-5 minutes.
- In a separate mixing bowl, beat together the softened cream cheese, brown sugar, and pure maple syrup until creamy and smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Stir in 1 cup of the chopped pecans.
- Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining 1/2 cup of chopped pecans on top of the pie.
- Cover the pie with a lid or plastic wrap and refrigerate for 8 hours or overnight before serving.
- Optionally, whip additional cream to decorate the top of the pie just before serving.
Notes:
- For added indulgence, drizzle with extra maple syrup before serving.
- This pie can be stored in the refrigerator for up to 3 days.
