Creamy Pecan Cheesecake Pie Recipe

Introduction

Pecan Cream Pie is a luscious, creamy dessert that combines the richness of cream cheese and whipped cream with the nutty crunch of pecans. Perfect for any occasion, this pie offers a delightful balance of sweet and smooth flavors in every bite.

Ingredients

• 1 9-inch pie crust, homemade or storebought, baked and cooled
• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese, softened
• ½ cup (100 g) light brown sugar, packed
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans, finely chopped, divided
• 8 ounces whipped cream, for topping

Instructions

1. Step 1: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Use a hand mixer on medium speed to whip until stiff peaks form. Set this whipped cream aside.
2. Step 2: In another large bowl, beat the softened cream cheese, light brown sugar, and pure maple syrup together with a hand mixer on medium speed until smooth and fully combined.
3. Step 3: Gently fold the whipped heavy cream into the cream cheese mixture until everything is well incorporated.
4. Step 4: Fold in 1 cup of the finely chopped pecans into the mixture.
5. Step 5: Pour the filling into the cooled pie crust and smooth the top with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or overnight for the best texture and flavor.
7. Step 7: Before serving, spread the whipped cream evenly over the chilled pie.
8. Step 8: Sprinkle the remaining ½ cup of chopped pecans evenly on top of the whipped cream layer.

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping and folding into the filling.
• Use a graham cracker crust instead of traditional pie crust for a different texture and flavor.
• Substitute pure maple syrup with honey for a slightly different sweet note.
• To make the pie gluten-free, choose a gluten-free pie crust option.

Storage

Store the pie covered in the refrigerator for up to 3 days to maintain its freshness. Avoid freezing as the texture of the cream filling may change. Reheat is not recommended; serve chilled for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie tastes even better after chilling overnight, which allows the flavors to meld and the filling to set perfectly.

What can I use if I don’t have cream cheese?

Cream cheese is key for the creamy texture in this pie. However, for a lighter option, you can try using mascarpone cheese, though it will alter the flavor slightly.

Creamy Pecan Cheesecake Pie Recipe

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★★★★★

4.9 from 114 reviews

This rich and creamy Pecan Cream Pie features a luscious cream cheese and whipped cream filling sweetened with brown sugar and maple syrup, nestled in a flaky pie crust. Topped with whipped cream and toasted pecans, it’s a decadent dessert perfect for any occasion.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch pie crust, homemade or storebought, baked and cooled

Filling

• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese, softened
• ½ cup (100 g) light brown sugar, packed
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans, finely chopped, divided

Topping

• 8 ounces whipped cream, for topping

Instructions

1. Whip Heavy Cream: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Use a hand mixer on medium speed to whip until stiff peaks form. Set aside this whipped cream mixture.
2. Prepare Cream Cheese Mixture: In another large bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is smooth and fully combined.
3. Combine Mixtures: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, ensuring the filling remains light and fluffy.
4. Add Pecans: Fold in 1 cup of the finely chopped pecans into the filling mixture evenly.
5. Fill Pie Crust: Spoon the pecan cream filling into the cooled pie crust, smoothing the top with a spatula for an even layer.
6. Chill Pie: Place the filled pie in the refrigerator and chill for at least 4 hours to allow the filling to set properly. For best flavor and texture, chill overnight.
7. Add Whipped Cream Topping: Once chilled, spread the prepared whipped cream in a smooth, even layer over the top of the pie.
8. Garnish and Serve: Evenly sprinkle the remaining ½ cup of chopped pecans over the whipped cream topping before serving for a crunchy, nutty finish.

Notes

• For best results, use a pre-baked pie crust to avoid a soggy bottom.
• When softening cream cheese, ensure it’s at room temperature for smooth mixing.
• Chilling the pie overnight enhances flavor and helps the filling set firmly.
• You can toast the pecans lightly before chopping to enhance their flavor.
• Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: pecan cream pie, pecan pie, cream cheese pie, no-bake pie, creamy pecan dessert, holiday pie, easy pie recipe