Pecan Cream Pie

why make this recipe

Pecan Cream Pie is rich, creamy, and easy to make for guests or family. It uses simple ingredients and needs only chilling time. The sweet and nutty taste pairs well with warm main dishes like easy chicken pot pie using crescent rolls for a full comfort meal.

introduction

This pie has a smooth cream cheese filling and crunchy pecans on top. You can make it ahead and keep it cold until serving. It also goes well with classic sides such as green bean casserole with cream cheese for holiday tables.

how to make Pecan Cream Pie

1. Whip the cream first. Beat 1 cup heavy whipping cream and 1/4 cup confectioner’s sugar until stiff peaks form. Set aside.
2. Mix the cream cheese base. Beat two 8-ounce packages cream cheese (softened) with 1/2 cup light brown sugar and 1/4 cup pure maple syrup until smooth.
3. Fold in whipped cream. Gently fold the whipped cream into the cream cheese mix until combined.
4. Add pecans. Fold in 1 cup of the finely chopped pecans.
5. Fill the crust. Spread the filling evenly into the cooled pie crust. Smooth the top.
6. Chill. Refrigerate for at least 4 hours or overnight until firm.
7. Top and serve. Spread 8 ounces whipped cream over the pie and sprinkle the remaining 1/2 cup chopped pecans before slicing.

For another easy, savory idea to serve with desserts, see easy chicken chicken pot pie with crescent rolls.

Ingredients :

• 1 (9-inch) pie crust, baked and cooled
• 1 cup heavy whipping cream
• 1/4 cup confectioner’s sugar
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup pure maple syrup
• 1 1/2 cups pecans, finely chopped, divided
• 8 ounces whipped cream, for topping

Directions :

Step 1: Whip the CreamBeat heavy whipping cream and confectioner’s sugar until stiff peaks form. Set aside.
Step 2: Mix the Cream Cheese BaseBeat softened cream cheese, brown sugar, and maple syrup until smooth and creamy.
Step 3: Fold the Mixtures TogetherGently fold the whipped cream into the cream cheese mixture until fully combined.
Step 4: Add PecansFold in 1 cup of finely chopped pecans.
Step 5: Fill the CrustSpread the filling evenly into the cooled pie crust. Smooth the top.
Step 6: ChillRefrigerate for at least 4 hours or overnight until firm.
Step 7: Top and ServeSpread whipped cream over the pie and sprinkle remaining 1/2 cup chopped pecans before slicing.

how to serve Pecan Cream Pie

Slice the pie cold for clean pieces. Add a small dollop of extra whipped cream if you like. Serve with coffee or a warm main dish.

how to store Pecan Cream Pie

Cover the pie with plastic wrap or a pie dome. Keep it in the refrigerator. It stays good for 3 to 4 days. Do not freeze after you add the whipped topping.

tips to make Pecan Cream Pie

• Use full-fat cream cheese for best texture.
• Chill the pie long enough so slices hold shape.
• Toast pecans lightly for more flavor.
• For a full meal idea, pair the pie with a flavorful main like Churu Chicken Amarillo.

variation (if any)

• Swap maple syrup for honey for a different sweet note.
• Use half pecans and half walnuts for mixed nuts.
• Make mini pies in tart pans for single servings.

FAQs

Q: Can I use a store-bought crust?
A: Yes. A store-bought baked crust works well and saves time.

Q: Can I make this pie the day before?
A: Yes. Make it the day before and chill overnight for best texture.

Q: Can I use low-fat cream cheese?
A: You can, but the pie may be less rich and slightly softer.

Q: Can I freeze the pie?
A: It is not ideal to freeze after adding whipped topping. You can freeze the filling before adding whipped cream, then thaw and top before serving.

Emma sarlot

Pecan Cream Pie

This delicious Pecan Cream Pie features a rich cream cheese filling topped with crunchy pecans, perfect for serving guests or family. It's easy to make and can be prepared ahead of time.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 8 pieces

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Pie Crust

• 1 9-inch pie crust, baked and cooled

Filling

• 1 cup heavy whipping cream
• 1/4 cup confectioner’s sugar
• 2 packages (8-ounce) cream cheese, softened For best texture, use full-fat cream cheese.
• 1/2 cup light brown sugar, packed
• 1/4 cup pure maple syrup Can be swapped for honey for a different flavor.
• 1 1/2 cups pecans, finely chopped, divided Toast nuts lightly for more flavor.
• 8 ounces whipped cream, for topping Add a small dollop of extra whipped cream when serving.

Method

 

Preparation

1. Whip the heavy whipping cream and confectioner’s sugar until stiff peaks form. Set aside.
2. Beat softened cream cheese, brown sugar, and maple syrup until smooth and creamy.

Filling Assembly

1. Gently fold the whipped cream into the cream cheese mixture until fully combined.
2. Fold in 1 cup of finely chopped pecans.
3. Spread the filling evenly into the cooled pie crust. Smooth the top.

Chill and Serve

1. Refrigerate the pie for at least 4 hours or overnight until firm.
2. Spread whipped cream over the pie and sprinkle remaining 1/2 cup chopped pecans before slicing.

Notes

To store, cover the pie with plastic wrap or a pie dome and keep it in the refrigerator for 3 to 4 days. Do not freeze after adding whipped topping. Can be made the day before for best texture.