Pecan Cream Pie
This Pecan Cream Pie is a mostly no-bake alternative to the classic sugary corn syrup version. It has the silky, slightly tangy texture of cheesecake, lightened with homemade whipped cream, and enriched with the warm, earthy notes of maple syrup. Finely chopped pecans throughout the filling give a satisfying nutty crunch in every bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 2 (8 oz) packages |
| Pecans, finely chopped | 1 ½ cups |
| Heavy whipping cream | 1 cup |
| Light brown sugar | ½ cup |
| 9-inch pie crust, unbaked | 1 |
| Pure maple syrup | ¼ cup |
| Powdered sugar | ⅓ cup |
| Salt | ¼ tsp |
Instructions
1. Prepare the Crust: Blind bake the pie crust according to package directions.
2. Whip the Cream: In a chilled bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form. Set aside—this makes the pie light and airy.
3. Make the Creamy Base: In a large bowl, beat softened cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Combine: Gently fold the whipped cream into the cream cheese mixture. Then fold in 1 cup of finely chopped pecans.
5. Assemble & Chill: Spread the filling into the cooled pie crust and smooth the top. Sprinkle the remaining ½ cup pecans on top. Refrigerate at least 2 hours, or overnight for clean slicing.
