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
