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Pecan Cream Pie

A light and creamy Southern-inspired dessert, this Pecan Cream Pie combines the nuttiness of pecans with a velvety cream filling, perfect for any gathering or cozy night in.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 9-inch 9-inch pie crust, homemade or store-bought, baked and cooled
For the Filling
  • 1 cup heavy whipping cream Use good quality cream for best texture.
  • 1/4 cup confectioners’ sugar
  • 2 packages cream cheese, softened (8 ounces each) Use full-fat for rich flavor.
  • 1/2 cup light brown sugar, packed
  • 1/4 cup pure maple syrup Use pure maple syrup for best flavor.
  • 1 1/2 cups pecans, finely chopped, divided Toasting enhances flavor.
  • 8 ounces whipped cream, for topping

Method
 

Preparation
  1. In a large mixing bowl, add heavy whipping cream and confectioners’ sugar. Beat on medium speed until stiff peaks form (about 2-3 minutes) and set aside.
  2. In another large bowl, combine softened cream cheese, brown sugar, and maple syrup. Beat on medium speed until smooth, about 3-4 minutes.
  3. Gently fold the whipped cream mixture into the cream cheese mixture, maintaining the airy texture.
  4. Fold in 1 cup of the chopped pecans until evenly distributed.
  5. Scoop the filling into the cooled pie crust and smooth the top with a spatula.
  6. Cover the pie and refrigerate for at least 4 hours, preferably overnight, to set.
Final Touches
  1. After chilling, spread whipped cream on top and garnish with the remaining 1/2 cup of pecans.

Notes

Best enjoyed with a cup of coffee or dark chocolate dessert wine. Serve with extra whipped cream or chopped pecans. Can be made a day ahead; just add the whipped cream topping before serving.