My Best Favorite Pecan Cream Pie Ingredients
:1 unbaked 9-inch pie crust
1 cup heavy whipping cream
1/3 cup powdered sugar
16 oz (450 g) cream cheese, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 cups pecans, chopped (divided)
1/4 tsp salt
Instructions:
Step 1 –
Prepare the Pie Crust1.
Preheat your oven to 375°F (190°C).2. Place the unbaked pie crust in a pie dish, prick the bottom lightly with a fork, and line with parchment paper.3. Add pie weights (or dry beans) and blind bake for about 15 minutes.4. Remove the weights and parchment, then bake another 8–10 minutes until the crust is golden.5. Allow the crust to cool completely before adding the filling.
Step 2 – Make the Whipped Creamy. In a mixing bowl, pour the heavy whipping cream.2. Add the powdered sugar.3. Whip with a hand mixer (or stand mixer with whisk attachment) until stiff peaks form.This means when you lift the whisk, the cream should hold its shape firmly.4. Set aside.
Step 3 – Make the Cream Cheese Filling1.
In another large bowl, add softened cream cheese.2. Beat with an electric mixer until smooth and fluffy.3. Add brown sugar, maple syrup, and salt.4. Continue beating until fully combined and creamy.
Step 4 – Combine the Mixtures1.
Gently fold the whipped cream into the cream cheese mixture.2. Do not overmix — fold until just blended to keep it light and fluffy.3. Stir in 1 cup of chopped pecans.
Step 5 – Assemble the Pie1.
Spread the filling evenly into the cooled pie crust.2. Smooth the top with a spatula.3. Sprinkle the remaining 1/2 cup chopped pecans evenly on top for garnish and crunch.
Step 6 – Chill & Serve1.
Place the pie in the refrigerator for at least 2 hours (or overnight) to set.2. Slice, serve, and enjoy cold.Optional: serve with extra whipped cream or a drizzle of caramel syrup. Storage Tips:Store covered in the fridge for up to 4 days.Best served chilled straight from the fridge.Freezing is not recommended as the texture may change.