Pecan pie isn’t typically a creamy type of pie but there’s no reason it can’t be! If you want to add a cool, creamy element to your next pecan pie recipe, why not try the following recipe? It has all the wonderful, nutty pecan taste of classic pecan pie, but also has a little extra “oomph!” This is a dessert that’s going to be talked about at the dinner table for all the right reasons. Everyone will love it.
Pecan pie is a classic fall dessert and perhaps you prefer it to pumpkin pie around Thanksgiving. If you can’t decide, why not make one of each? This pie features maple syrup for sweetness and this ingredient contrasts nicely with the nuts. It’s also made using cream cheese and whipping cream for a rich, indulgent taste, because Thanksgiving is all about indulging your palate in delicious food! And this is a pie you’ll want to make again, for sure.
This creamy pecan pie is so unusual but so good! It’s made with cream cheese along with whipped cream to give it a light, fluffy texture and rich, creamy flavor.
Why You’ll Love the Recipe:
This recipe takes everything you love about classic pecan pie and adds cream to make a brand new take on this Thanksgiving favorite. It’s simple to make and using a readymade pie crust saves you time in the kitchen.
How to Serve It:
This pie might have cream as an ingredient but you might still want to enjoy it “a la mode” with more whipped cream on the side, or perhaps you are more of a vanilla ice cream fan. It’s also delicious served without either.
Variations and Substitutions:
Swap the maple syrup for agave syrup if you prefer it, or else just use extra powdered sugar. You can also try walnuts instead of the pecans, or make your own pie crust.
Ingredients needed:
- Pie crust
- Pecans
- Heavy whipping cream
- Cream cheese
- Salt
- Powdered sugar
- Light brown sugar
- Maple syrup
Pecan Cream Pie
Ingredients
- 1 uncooked 9-inch pie crust
- 1½ cups finely chopped pecans
- 1 cup heavy whipping cream
- 16 ounces cream cheese at room temperature
- ¼ teaspoon salt
- ⅓ cup powdered sugar
- ½ cup light brown sugar
- ¼ cup maple syrup
Instructions
- Cook the pie crust following the instructions on the package.
- While the crust cools, you can make the filling.
- Beat the cream with the powdered sugar, using an electric mixer, until you get stiff peaks.
- In another bowl, beat the brown sugar, cream cheese, maple syrup, and salt, until creamy and smooth.
- Now fold the whipped cream into the other mixture.
- Stir in a cup of the nuts.
- Spread the filling into the crust once it’s completely cool.
- Decorate with the rest of the pecans, then chill for at least 2 hours before serving.
Can You Make It Ahead?
Yes, you can make creamy pecan pie in advance, as long as you keep it refrigerated until serving.
Storage Instructions:
Cover any leftovers with plastic wrap or foil, and keep refrigerated. Some pies are fine left at room temperature but not this one because it has so much dairy in it. Use up any leftovers within 3 days.
