Pecan Cream Pie 🍁🥧
Ingredients:
For the crust:
1 unbaked 9-inch pie crust (store-bought or homemade)
For the filling:
1 cup heavy whipping cream, chilled
1/3 cup powdered sugar
16 oz cream cheese, softened to room temperature
1/2 cup brown sugar (light or dark, your choice!)
1/4 cup pure maple syrup
1 1/2 cups pecans, chopped and divided
1/4 tsp salt
Directions:
Blind bake the crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake another 5–7 minutes until golden. Let it cool completely.
Make whipped cream: In a cold mixing bowl, beat the heavy cream and powdered sugar together on high speed until stiff peaks form (about 3–5 minutes). Set aside.
Prepare cream cheese base: In another bowl, beat the softened cream cheese with the brown sugar, maple syrup, and salt until creamy and smooth. Scrape down the sides of the bowl to make sure everything’s fully incorporated.
Combine filling: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Stir in 1 cup of the chopped pecans, reserving the rest for topping.
Assemble the pie: Spoon the creamy filling into the cooled pie crust and smooth the top. Sprinkle the remaining 1/2 cup of pecans evenly over the top.
Chill: Refrigerate for at least 2 hours, or overnight if you can—this helps the pie firm up and makes slicing a breeze!
