A rich and creamy Pecan Cream Pie featuring a smooth cream cheese and maple syrup filling, layered with whipped cream and topped with crunchy chopped pecans in a flaky 9-inch pie crust. Perfectly chilled for a decadent dessert treat.
Total Time:4 hours 35 minutes
Yield:8 servings
Ingredients
Pie Crust
1 9-inch pie crust, homemade or storebought, baked and cooled
Whip Cream: In a large mixing bowl, combine heavy whipping cream and confectioners' sugar. Using a hand mixer on medium speed, whip until stiff peaks form. Set aside to maintain the whipped texture.
Prepare Filling: In another large bowl, add softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is smooth and fully combined without any lumps.
Combine Mixtures: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, maintaining the light and airy texture.
Add Pecans: Fold in 1 cup of the finely chopped pecans evenly into the filling mixture.
Assemble Pie: Spoon the filling mixture into the cooled baked pie crust, spreading and smoothing the top evenly with a spatula.
Chill Pie: Place the assembled pie in the refrigerator to chill for at least 4 hours, preferably overnight for the best flavor and texture set.
Add Topping and Serve: Before serving, spread 8 ounces of whipped cream in a smooth layer atop the chilled pie. Evenly sprinkle the remaining ½ cup of chopped pecans over the whipped cream for a crunchy finish.
Notes
Use a pre-baked pie crust to avoid sogginess and ensure a crisp base.
For a smoother filling, make sure the cream cheese is fully softened before mixing.
Chilling the pie overnight helps the filling to set better and enhances the flavors.
Lightly toast the pecans before chopping to intensify their flavor if desired.
Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
