Pecan Cream Pie – Indulge, in the rich world of our Pecan Cream Pie. This dessert is a fusion of fillings and crunchy pecans that will transport you to the cozy ambiance of a Southern kitchen. With components like whipping cream, pure maple syrup, and freshly chopped pecans this pie guarantees an explosion of flavors in every single bite.
I can still vividly recall the first time I prepared this pie. It was a balmy Sunday afternoon. I had the desire to create something extraordinary for my loved ones. As they took their first mouthfuls both my husband’s and child’s eyes lit up with delight. They were instantly hooked. I knew that I had discovered a recipe keeping. It’s one of those desserts that never fails to receive compliments and entices requests for seconds.
What makes this Pecan Cream Pie truly stand out?
This Pecan Cream Pie is not your ordinary dessert—it stands out due to its effortless simplicity requiring 15 minutes of preparation time making it perfect, for impromptu sweet cravings. The combination of its velvety cream cheese filling intertwined with the satisfying crunch of pecans provides a textural contrast that ensures each bite is a surprise. Moreover, the infusion of maple syrup not only adds sweetness but also enhances its flavor profile creating an authentic treat that appeals to both traditionalists and modern palates.
What You Need To Make This Pecan Cream Pie Recipe?
Pie Crust: If you don’t mind putting in an effort consider making your own pie crust, for added depth and authenticity although store-bought options are convenient and work just fine.
Heavy Whipping Cream: To achieve a creamier texture opt for fresh farm-sourced whipping cream. The fresher the cream the better it will taste!
Cream Cheese: Make sure your cream cheese is at room temperature before using it. This ensures a smoother consistency. Makes it easier to mix. For a richer flavor go for full-fat cream cheese.
Powdered Sugar: Before using sugar sift it to prevent any lumps and ensure a smoother mixture.
Maple Syrup: Choose quality maple syrup for the best results. Artificial or pancake syrups can alter the flavor profile. Won’t give you that taste you’re looking for.
Pecans: For crunch and flavor use fresh pecans. Toasting them briefly in the oven before chopping will enhance their nuttiness.
Light Brown Sugar: Light brown sugar adds a touch of molasses depth to your pie. Make sure there are no clumps before using it. If your brown sugar has hardened you can soften it by microwaving it.
Salt: Adding a small amount of salt can greatly enhance the flavors of your pie by creating a perfect balance, against its sweetness. You might want to try using either sea salt or kosher salt to enhance the flavor.
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Steps To Make Pecan Cream Pie:
Step 1: Start by blind baking your pie crust as instructed on the package. While that’s happening, anticipate the creamy magic you’re about to create. Let the crust cool entirely – patience, my friend!
Step 2: Take a cozy little bowl and beat together the whipping cream and powdered sugar. You’re looking for it to stand tall with stiff peaks. It’s a small workout, but oh so worth it!
Step 3: Now, in a separate larger bowl, mix the cream cheese, brown sugar, salt, and maple syrup. You want this blend to be as smooth as a jazz tune.
Step 4: Now, for the exciting part: gently fold that heavenly whipped cream into the cream cheese mix. Add in a cup of pecans and ensure they are spread uniformly.
Step 5: Spread this delightful mixture onto the cooled pie crust, then crown it with the remaining pecans. A little chill in the fridge for a couple of hours (or overnight if you can resist) and voila! Your Pecan Cream Pie is ready to steal the show.
Tip:
To add a dimension of depth and flavor to your Pecan Cream Pie you might want to think about toasting the pecans to adding them into the mixture. Simply toast them lightly in a skillet, over medium heat making sure to stir them frequently until they become fragrant and take on a slightly golden hue. This will enhance their nuttiness resulting in an indulgent taste and delightful aroma, for your pie. Just remember to let them cool down before chopping and incorporating them into the pie filling. Taking this step can truly elevate the taste sensation of your dessert!
Frequently Asked Questions:
Can I use a store-bought pie crust?
Of course! If you’re short, on time, or find it more convenient using a made pie crust from the store is just as effective.
How long can I store the pie in the fridge?
For the best taste and texture, it’s recommended to consume the pie within 2 to 3 days. Make sure to cover it when storing in the fridge.
Can I use a sugar substitute?
Certainly! If you’re mindful of your sugar consumption you have the option to use sugar substitutes. However, keep in mind that this might slightly affect the flavor and texture.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Cream Pie
Ingredients
- 1 9- inch pie crust unbaked
- 1 c heavy whipping cream
- 1/3 c powdered sugar
- 2 8 ounces packages cream cheese, softened
- 1/2 c light brown sugar
- 1/4 c pure maple syrup
- 1 1/2 c pecans finely chopped
- 1/4 tsp salt
Instructions
- Start by blind baking the 9-inch pie crust as instructed and let it cool down.
- For the whipped cream, beat the whipping cream and powdered sugar together in a bowl until stiff peaks form.
- In another bowl combine the cream cheese, brown sugar, maple syrup and salt. Mix until you achieve a smooth consistency, for the cream cheese filling.
- Gently fold in the whipped cream into the cream cheese mixture. Add 1 cup of pecans. Stir everything together.
- Once done spread this delicious filling onto the crust and sprinkle with the remaining pecans.
- Refrigerate, for 2 hours or until it sets nicely.
- Savor this treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
17 Responses
Hello. Your pie looks delicious. Can you please clarify your recipe for me? The pictures look like the pie is two separate layer, but as the recipe is written there is only one layer. Does the whipped cream layer get mixed into the cream cheese mixture or is it layered on top of the cream cheese mixture? Thank you.
Hi Megan, thank you for reaching out and for the compliment on the pie. I’d be happy to clarify. The recipe is indeed for a pie with only one layer. The whipped cream is meant to be folded into the cream cheese mixture, not layered separately. By doing this, it creates a single, fluffy layer of filling that includes both the whipped cream and the cream cheese, along with the pecans. The confusion arose from an incorrect photo that showed two layers; however, the correct photo now shows the pie as it should be according to the recipe – with one delicious layer of combined whipped cream and cream cheese mixture, topped with pecans for added texture and flavor. I hope you enjoy making and eating the pie!
In the pictures, it looks like there is a layer of something between the cream cheese/whipped cream layer and the chopped pecans. Is something missing from the recipe?
Hello Betsy, the photo you saw with what appeared to be an additional layer was incorrect and not representative of the recipe. It has since been updated to accurately reflect the pie. There is no separate layer between the cream cheese/whipped cream mixture and the chopped pecans. The recipe is complete: the mixture that you spread onto the pie crust should be a blend of the whipped cream and cream cheese mixture, with pecans mixed in. The additional pecans are sprinkled on top for decoration and a bit of crunch. There are no missing ingredients or steps; the pie should set as a single, creamy layer with a topping of pecans. I hope this helps!
This recipe looks divine! I noticed that the picture shows two layers. Is the top layer in picture whipped cream or cool whip?
Hi Connie, I’m glad you like the look of the recipe! The picture previously showed two layers by mistake, but it has been updated now. The pie actually has just one layer, which is a rich blend of the whipped cream folded into the cream cheese mixture, along with pecans. There’s no separate layer of whipped cream or cool whip on top. The filling itself should be light and fluffy from the whipped cream being incorporated into it. The pecans sprinkled on top give it a lovely texture and presentation. Enjoy your baking!
These instructions make no sense to me, help! How is the whipped cream mixture folded into the cream cheese mixture, but they are clearly defined layers on the finished product. Am I reading wrong?
Hello Kelly, I understand the confusion. The recipe instructions are for a Pecan Cream Pie with a single creamy layer that is a combination of whipped cream and a cream cheese mixture. When the recipe refers to folding the whipped cream into the cream cheese mixture, it’s actually creating one homogenous mixture, not separate layers. The pecans are added to this mixture and then the combined filling is spread into the crust, which should result in a single, creamy layer topped with pecans. The photo you saw with two layers was mistakenly posted and has now been corrected to show the actual pie which has only one layer. I hope this clears things up!
Was wandering does this pie freeze well?
Yes, the Pecan Cream Pie freezes well. Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before serving. The texture might change slightly but it should still taste great. Enjoy!
Can you substitute cool whip for the heavy cream and powered sugar?
Yes, you can substitute Cool Whip for the combination of heavy cream and powdered sugar in the Pecan Cream Pie recipe. This substitution is straightforward and can make the preparation process simpler.
Can you use cool whip instead of cream and sugar?
Yes, Jaimee, you can use Cool Whip as a substitute for heavy whipping cream and powdered sugar in the Pecan Cream Pie recipe. Cool Whip is a whipped topping that already contains sweeteners, so it eliminates the need to add extra sugar. Here’s how you can adapt the recipe using Cool Whip:
Quantity of Cool Whip: Typically, 1 cup of heavy whipping cream yields about 2 cups of whipped cream when beaten. Since Cool Whip is already whipped and sweetened, you can use an equivalent amount, which would be about 2 cups of Cool Whip.
Mixing with Cream Cheese: Proceed with preparing the cream cheese mixture as per the recipe (cream cheese, brown sugar, maple syrup, and salt). Once this mixture is smooth, gently fold in the Cool Whip instead of the homemade whipped cream.
Consistency and Taste: Keep in mind that Cool Whip may have a slightly different texture and sweetness level compared to homemade whipped cream. The final consistency of the pie filling might be a bit lighter with Cool Whip.
Refrigeration: Follow the same instructions for refrigeration to allow the pie to set.
This substitution should work well and can be a convenient option if you prefer not to make whipped cream from scratch. Enjoy your pie making!
Hello, definitely going to try this recipe. Would it be easy to create this with mini pie shells for individual servings??
Certainly, Norma! It’s quite feasible to adapt the Pecan Cream Pie recipe for individual servings using mini pie shells. Here’s how you can do it:
Mini Pie Shells: You’ll need to use mini pie shells instead of a single 9-inch crust. These can be store-bought or homemade. If they’re unbaked, follow the same blind baking process as for the larger crust, just reduce the baking time accordingly.
Filling Preparation: Prepare the filling as per the recipe. Since you are making individual servings, you might not need to use all of the filling, depending on the number and size of your mini pie shells.
Filling the Mini Pies: Spoon the filling into each mini pie shell. Be careful not to overfill; leave a little space at the top.
Pecan Topping: Sprinkle the top of each mini pie with chopped pecans. You can adjust the quantity of pecans based on the size of the pies.
Refrigeration: As these are mini pies, they might set a bit quicker than a large pie. Check them after 1 to 1.5 hours in the refrigerator.
Serving Size: This adjustment will likely create more servings, which is great for parties or gatherings where guests can enjoy their own individual pie.
Enjoy baking and serving these delightful mini pecan cream pies!
This is a lovely, delicately flavored pie. We really enjoyed it! I liked that it was creamy and decadent while not being as cloyingly sweet as the original pecan pie. I would almost call it a butter pecan pie, except there is no butter in it.