If you’re a fan of rich, indulgent desserts, My Best Favorite Pecan Cream Pie is going to be your new favorite treat! It features a luxurious cream filling that perfectly contrasts with a crunchy, sweet pecan topping, making each bite a delicious experience. This pie is not only an ideal dessert for special occasions but also an impressive dish to share with family and friends.
Ingredients
1 pre-baked pie crust (9-inch)
1 cup heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1/4 cup brown sugar
1/4 cup maple syrup
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon cornstarch
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a mixing bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, I whip the heavy cream until stiff peaks form. Then, I gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
I pour the cream filling into the pre-baked pie crust and smooth out the top. Then, I place the pie in the fridge to chill for at least 3 hours or until set.
While the pie is chilling, I prepare the pecan topping. In a medium saucepan, I melt the butter over medium heat. Then, I add the brown sugar, maple syrup, cinnamon, salt, and cornstarch, stirring constantly until the sugar has dissolved and the mixture thickens.
I stir in the chopped pecans and cook for 2-3 more minutes before removing the mixture from heat. I let it cool to room temperature.
Once the pie filling has set, I pour the pecan topping over the cream filling, spreading it evenly.
I return the pie to the fridge for an additional hour to let the topping firm up before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 4 hours and 25 minutes (to allow the pie to set and the topping to firm up)
Servings: 8 servings
Total Time: 4 hours and 25 minutes
Variations
Chocolate Pecan Cream Pie: Add 1/4 cup of cocoa powder to the cream cheese filling for a rich chocolate version of this pie.
Caramel Pecan Pie: Replace the maple syrup with caramel sauce to create a different flavor profile that pairs wonderfully with the pecans.
No-Bake Version: If you prefer a no-bake pie, you can skip the step of baking the pie crust and use a store-bought graham cracker crust instead. This will give the pie a more crumbly texture.
Storage/Reheating
I store the leftover pecan cream pie in the refrigerator for up to 3 days. The pie is best enjoyed chilled, so I don’t recommend reheating it. Just cover it tightly with plastic wrap or foil, and it will stay fresh and delicious. If you have a larger batch, it’s perfect for preparing ahead of time for parties or gatherings.
FAQs
How long do I need to chill the pie before serving?
I recommend chilling the pie for at least 3 hours to allow the cream filling to set. After adding the pecan topping, I chill it for an additional hour to firm up the topping.
Can I make this pie ahead of time?
Yes! This pie is great for making ahead. It can be prepared a day in advance and stored in the fridge until ready to serve.
Can I substitute the heavy cream with something else?
You could substitute the heavy cream with whipped topping or a non-dairy alternative like coconut cream, but the texture and flavor will differ slightly.
Can I use a different nut for the topping?
Pecans are traditional for this pie, but you can definitely swap them for walnuts or even almonds if you prefer a different nut.
Is there a way to make this pie gluten-free?
Yes, just use a gluten-free pie crust for the base, and the rest of the ingredients are naturally gluten-free.
Conclusion
This Pecan Cream Pie is an irresistible dessert with layers of smooth cream and a rich, nutty topping. It’s the perfect sweet treat for any occasion, from holidays to casual gatherings. With its easy preparation and delicious flavor, this pie is sure to be a new favorite in my dessert repertoire. Whether I’m making it for a special event or just because, it always brings smiles to the table!
📖 Recipe:
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My Best Favorite Pecan Cream Pie
- Total Time: 4 hours and 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and indulgent Pecan Cream Pie with a smooth cream filling and a sweet, crunchy pecan topping.
Ingredients
1 pre-baked pie crust (9-inch)
1 cup heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1/4 cup brown sugar
1/4 cup maple syrup
1 tablespoon butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon cornstarch
Instructions
- In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Pour the cream filling into the pre-baked pie crust and smooth out the top. Chill the pie in the fridge for at least 3 hours or until set.
- While the pie chills, prepare the pecan topping. In a medium saucepan, melt the butter over medium heat. Add the brown sugar, maple syrup, cinnamon, salt, and cornstarch, stirring constantly until the sugar dissolves and the mixture thickens.
- Stir in the chopped pecans and cook for 2-3 more minutes before removing the mixture from heat. Let it cool to room temperature.
- Once the pie filling has set, pour the pecan topping over the cream filling, spreading it evenly.
- Return the pie to the fridge for an additional hour to let the topping firm up before serving.
Notes
Chill the pie for at least 3 hours to allow the cream filling to set properly.
If using a store-bought pie crust, ensure it’s pre-baked for best results.
For a no-bake version, use a graham cracker crust instead of a regular pie crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
