I’ve crafted a delightful twist on the classic pecan pie that I can’t help but rave about. It’s my Pecan Cream Pie, and it’s become an essential part of my table setting. Imagine a buttery, flaky crust enveloping a delectable mixture of crunchy pecans, sweetened with pure maple syrup, and a creamy blend of pecan and cream cheese filling.
Sure, we’re familiar with the sticky-sweet standard pecan pie, especially during Thanksgiving. But this version? It’s a whole new experience. The nutty pecan goodness is there, but it’s embraced by a fluffy, sweet, and creamy filling that brings a cool, refreshing sensation with every bite. And here’s the best part – apart from the initial baking of the crust, this pie doesn’t require your oven at all.
Best Pecan Cream Pie
Equipment
- Oven
- Handheld Mixer or Stand Mixer
- Mixing Bowls
- Measuring cups and spoons
- Offset Spatula
- Pie Plate
- Baking sheet
- Plastic Lid from Ready-made Pecan Crust
Ingredients
- 6 ounces ready-made pecan crus
- 1/2 cup Light Brown Sugar
- 1/2 cup Pure Maple Syrup
- 16 ounces Cream Cheeese At room temperature
- 1 tbsp Vanilla Extract
- 8 ounces whipped topping thawed and divided in half
- 1 cup finely chopped toasted pecans divided into ¾ cup and ¼ cup, Fisher brand used
Instructions
- Prepare the Crust: Remove the plastic lid from the ready-made pecan crust. Save the lid for later use as a storage cover for your pie.
- Cream Cheese Mixture: In a large mixing bowl, beat together the cream cheese and light brown sugar at medium-low speed using a handheld mixer for about 1 minute until fluffy and smooth.
- Flavor Infusion: Add the maple syrup and vanilla extract to the cream cheese, beating for an additional 30 seconds until fully incorporated
- Whipped Topping Addition: Gently fold in half (4 ounces) of the whipped topping into the cream cheese mixture until fully incorporated with no streaks.
- Pecan Integration: Fold in ¾ cup of finely chopped toasted pecans into the mixture until evenly distributed.
- Pie Assembly: Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
- Topping: Layer the remaining whipped topping on top, spreading it to the edges using an offset spatula.
- Garnish: Decorate the center, leaving about an inch around the edge, with the remaining ¼ cup of finely chopped toasted pecans.
- Chill Time: Allow the pie to chill for at least 6 hours or overnight to ensure the pecan cream pie sets up fully.
Notes
Notes:
- Save the plastic lid for use as a storage cover.
- Ensure cream cheese is at room temperature for a smooth filling.
- For stability during transport, place the pie crust and foil plate inside a glass 9-inch pie plate.
- Slice and serve the pecan cream pie once fully chilled.
Nutrition facts
Certainly! Here’s the nutritional information presented in a table format:
| Nutrition Information | Amount |
|---|---|
| Calories | 475 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 33g |
| Saturated Fat | 15g |
| Polyunsaturated Fat | 4g |
| Monounsaturated Fat | 11g |
| Cholesterol | 51mg |
| Sodium | 258mg |
| Potassium | 199mg |
| Fiber | 2g |
| Sugar | 27g |
| Vitamin A | 702 IU |
| Vitamin C | 0.1mg |
| Calcium | 101mg |
| Iron | 1mg |
My Tips for Making Pecan Cream Pie
- Choose the Right Syrup: Use pure maple syrup, not pancake syrup. You can find pure maple syrup near other syrup and breakfast items in the grocery store.
- Whipped Cream Options: While I prefer homemade whipped cream for this recipe, you can take a shortcut by replacing the heavy whipping cream and powdered sugar with 1 container (8 oz) of Cool Whip. Keep in mind that using Cool Whip may alter the pie’s flavor, so I recommend sticking to homemade if possible.
- Prep the Pie Crust: Ensure that the pie crust is fully cooked and cooled before adding the pecan cream filling. Plan ahead and allow time for the pie to refrigerate before serving. I recommend making it the night before and letting it refrigerate overnight, covered.
- Refrigeration Time: The pie needs at least 8 hours of refrigeration time, but it can do even better with more time. I personally make this pie a day before Thanksgiving (or whenever needed) and let it sit in the fridge overnight and throughout the day until we enjoy Thanksgiving dinner in the early evening.
How to serve the Pecan Cream Pie Recipe?
Elevate your Thanksgiving table with the addition of this delectable creamy sweet pie, perfectly complementing our fantastic crustless pumpkin pie recipe.
For an extra delightful touch, serve each slice with a scoop of vanilla ice cream. It’s the perfect way to conclude a special occasion meal, leaving everyone with a satisfied sweet tooth.
And if you’re a fan of easy dessert additions, we’ve got you covered with more no-bake recipes. Try our luscious no-bake lemon pie and indulgent no-bake Oreo cheesecake – both are decadent treats guaranteed to bring joy to your taste buds.
