Pecan Cream Pie
Whisk your taste buds away with the divine Pecan Cream Pie, an ode to Southern grace on a plate. Every morsel weds the silky embrace of cream cheese with the decadent undertones of maple syrup and the crunchy extravaganza of toasted pecans. It's not just a dessert; it's a symphony of flavors, elegantly framed to spoil the senses and leave an indelible mark of sweet satisfaction. Dive into this pie, where traditional meets exquisite, and every piece tells its own delectable story.
1 Servings
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
To make this Pecan Cream Pie gluten-free, simply switch to a gluten-free pie crust, available in stores or homemade with almond and coconut flours. Ensure all ingredients, like powdered sugar and maple syrup, are certified gluten-free. Enjoy the same creamy richness, now gluten-free!