Pecan Cream Pie

A creamy maple and brown sugar filling with chopped pecans sits in a baked 9-inch crust and chills until firm for slicing.

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Prep Time 15

Cook Time 15

Chill Time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings slices

Calories 698 kcal

Ingredients

1 9-inch pie crust, unbaked
1 cup heavy whipping cream
1/3 cup powdered sugar
2 8 oz packages cream cheese, softened
1/2 cup light brown sugar
1/4 cup pure maple syrup
1 1/2 cups pecans, finely chopped
1/4 teaspoon salt

Instructions

Preheat oven and blind bake the pie crust according to package instructions. Let it cool completely.
In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
In a large bowl, beat the cream cheese, brown sugar, maple syrup, and salt until smooth and creamy.
Fold the whipped cream into the cream cheese mixture until well combined. Stir in 1 cup of chopped pecans.
Spread the mixture evenly into the cooled pie crust. Top with the remaining 1/2 cup of chopped pecans.
Chill the pie for at least 2 hours, or until firm. Slice and enjoy!

Notes

You can make this pie a day ahead for best results. Store covered in the fridge for up to 3 days.

Nutrition