Pecan Cream Pie
This chilled pecan cream pie folds airy whipped cream and finely chopped pecans into a smooth cream cheese, brown sugar, and maple syrup base inside a cooled pastry shell.
Equipment
- Electric Mixer
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
- Bake the empty 9-inch pastry shell using the package’s blind-baking directions, then set it aside to cool fully. The shell should look baked through and feel cool across the bottom before any cream filling touches it.
- Whip the cold heavy cream with the powdered sugar in a small bowl using an electric mixer. Stop at stiff peaks, when a lifted beater leaves a defined point that stands upright rather than folding over.
- Work the softened cream cheese, brown sugar, salt, and maple syrup together with the mixer in a separate large bowl, scraping the sides as needed. A properly blended mixture resembles glossy frosting, with no visible cream cheese lumps.
- Use a rubber spatula to incorporate the whipped cream into the cream cheese mixture, then distribute 1 cup of the chopped pecans with gentle strokes. Cut down through the center and sweep around the bowl, turning it as you fold, until the filling looks evenly combined but still airy.
- Fill the cold pastry shell, level the surface, scatter the remaining pecans over it, and refrigerate for at least 2 hours or up to overnight. The filling should feel firm enough to hold a cut edge rather than slump into the space left by a slice.
- Cut the chilled pie with a sharp knife, wiping the blade between cuts. Each portion should show a fluffy interior dotted with pecans above the pastry shell.
Notes
Ingredient tip: Make sure the cream cheese is softened so it beats completely smooth without lumps, while keeping the heavy whipping cream cold so it holds stiff peaks.
Texture tip: Let the blind-baked crust cool completely before adding the filling, and use gentle folding strokes with a rubber spatula so the mousse stays airy.
Optional swap: You can substitute a ready-to-fill 9-inch graham cracker crust for a completely no-bake option, or toast the chopped pecans at 350°F for 5 to 6 minutes and cool them fully before folding.
Storage: Keep the chilled pie covered in the refrigerator without pressing the covering into the filling, and return leftovers to the fridge promptly after slicing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.