Pecan Cream Pie Dessert (Print)
Creamy pecan pie with tangy cream cheese and whipped topping in a crunchy graham crust.
# Ingredients:
→ Crust
01 -
1 (23 cm) graham cracker or shortbread pie crust
→ Filling
02 -
360 ml cold heavy whipping cream
03 -
45 g powdered sugar
04 -
450 g cream cheese, softened
05 -
110 g brown sugar, packed
06 -
60 ml pure maple syrup
07 -
5 ml vanilla extract
08 -
130 g pecans, toasted and chopped, plus extra for garnish
# Steps:
01 -
In a large mixing bowl, beat the cold heavy whipping cream with powdered sugar using an electric mixer until stiff peaks form. Set aside.
02 -
In a separate bowl, beat the softened cream cheese until smooth. Add brown sugar, maple syrup, and vanilla extract, and continue beating until the mixture is light and well combined.
03 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated to maintain a light texture.
04 -
Fold in 100 g of the toasted and chopped pecans, reserving the remainder for garnish.
05 -
Transfer the filling to the prepared pie crust, spreading it evenly with a spatula. Sprinkle remaining pecans over the top for garnish.
06 -
Cover the assembled pie and refrigerate for at least 4 hours, or overnight, to allow the filling to firm up and the flavors to meld.
07 -
Slice the set pie and serve chilled, optionally with an extra dollop of whipped cream.
# Additional Notes:
01 -
Prepare the pie up to a day in advance to enhance flavor and achieve optimal texture.
02 -
Leftover pie should be stored in an airtight container in the refrigerator and consumed within 4 days.
03 -
For additional richness, top with caramel sauce or a light sprinkle of sea salt before serving.