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If you love the rich, nutty flavor of pecan pie but want a lighter, creamier version, this Pecan Cream Pie is the answer! With a fluffy, no-bake filling made from whipped cream, cream cheese, and maple syrup, this pie is a refreshing take on the traditional sticky-sweet dessert. Perfect for summer gatherings or anytime you want a cool and creamy treat. Let’s get started!
Why You’ll Love This Recipe
- No-Bake Filling: Perfect for hot days when you don’t want to turn on the oven.
- Light & Fluffy: A refreshing alternative to traditional pecan pie.
- Rich & Nutty: Packed with pecans and a hint of maple syrup.
- Make-Ahead Friendly: Chill overnight for a stress-free dessert.
Ingredients
Here’s what you’ll need to make this delightful pie:
- 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, divided)
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Blind Bake the Crust
- Preheat your oven according to the pie crust package directions.
- Blind bake the pie crust (line it with parchment paper and fill with pie weights or dried beans) until golden brown. Let it cool completely.
2. Whip the Cream
- In a small bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
3. Make the Cream Cheese Filling
- In a large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Combine the Fillings
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Stir in 1 cup of the chopped pecans.
5. Assemble the Pie
- Spread the filling evenly into the cooled pie crust.
- Sprinkle the remaining 1/2 cup of chopped pecans over the top.
6. Chill
- Refrigerate the pie for at least 2 hours, or until firm. For best results, chill overnight.
7. Serve & Enjoy
- Slice and serve chilled. Enjoy!
Tips for the Best Pecan Cream Pie
- Use a Pre-Made Crust: Save time by using a store-bought pie crust.
- Toast the Pecans: For extra flavor, toast the pecans in a dry skillet for 3-5 minutes before chopping.
- Add a Drizzle: Top with caramel sauce or extra maple syrup for a decadent touch.
- Store Properly: Keep the pie covered in the fridge for up to 3 days.
Serving Ideas
- With Whipped Cream: Add a dollop of extra whipped cream on top.
- For Holidays: Serve as a refreshing dessert at Thanksgiving or Christmas.
- As a Summer Treat: Perfect for picnics or backyard barbecues.
Frequently Asked Questions (FAQ)
Can I use a graham cracker crust instead?
Yes! A graham cracker crust adds a delicious twist.
Can I make this gluten-free?
Yes! Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
Can I freeze this pie?
Yes! Wrap the pie tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
What if I don’t have maple syrup?
You can substitute with honey or corn syrup, but the flavor will be slightly different.
Why This Recipe is a Game-Changer
This Pecan Cream Pie is the ultimate twist on a classic—light, fluffy, and packed with nutty, sweet flavors. It’s quick to make, easy to customize, and perfect for any occasion.
Final Thoughts
If you’re looking for a cool, creamy, and delicious dessert that’s sure to impress, this Pecan Cream Pie is the answer. Give it a try and let me know how it turns out!
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Pecan Cream Pie
Description
If you love the rich, nutty flavor of pecan pie but want a lighter, creamier version, this Pecan Cream Pie is the answer! With a fluffy, no-bake filling made from whipped cream, cream cheese, and maple syrup, this pie is a refreshing take on the traditional sticky-sweet dessert. Perfect for summer gatherings or anytime you want a cool and creamy treat. Let’s get started!
Ingredients
Here’s what you’ll need to make this delightful pie:
- 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, divided)
- 1/4 teaspoon salt
Instructions
1. Blind Bake the Crust
- Preheat your oven according to the pie crust package directions.
- Blind bake the pie crust (line it with parchment paper and fill with pie weights or dried beans) until golden brown. Let it cool completely.
2. Whip the Cream
- In a small bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
3. Make the Cream Cheese Filling
- In a large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Combine the Fillings
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Stir in 1 cup of the chopped pecans.
5. Assemble the Pie
- Spread the filling evenly into the cooled pie crust.
- Sprinkle the remaining 1/2 cup of chopped pecans over the top.
6. Chill
- Refrigerate the pie for at least 2 hours, or until firm. For best results, chill overnight.
7. Serve & Enjoy
- Slice and serve chilled. Enjoy!
Notes
Tips for the Best Pecan Cream Pie
- Use a Pre-Made Crust: Save time by using a store-bought pie crust.
- Toast the Pecans: For extra flavor, toast the pecans in a dry skillet for 3-5 minutes before chopping.
- Add a Drizzle: Top with caramel sauce or extra maple syrup for a decadent touch.
- Store Properly: Keep the pie covered in the fridge for up to 3 days.
Serving Ideas
- With Whipped Cream: Add a dollop of extra whipped cream on top.
- For Holidays: Serve as a refreshing dessert at Thanksgiving or Christmas.
- As a Summer Treat: Perfect for picnics or backyard barbecues.
