Description
This Pecan Cream Pie Recipe starts with a homemade pie crust then is filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. Whipped cream is spread on top, finished with more chopped pecans!
Ingredients
Scale
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioner's sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 1 ½ cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Spread the whipped cream over the chilled cheesecake in a smooth layer.
- Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Nutrition
- Calories: 743kcal