Pecan Cream Pie
This pecan cream pie is made with cream cheese, chopped pecans, and a few other simple ingredients. It's delicious, not overly sweet, and super easy to make!
Servings: 10
Ingredients
- 9 inch pecan crust store-bought
- 16 ounces cream cheese softened (2 packs)
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 ¼ cups pecans finely chopped and divided
Instructions
- Add the heavy cream and powdered sugar to a large bowl and whisk with an electric mixer until it forms stiff peaks. Be careful not to overmix.
- Place the softened cream cheese into a large bowl and whip with an electric hand mixer until smooth. Add the brown sugar and maple syrup and mix until well combined. Make sure to scrape the bottom and sides of the bowl.
- Fold in the whipped cream gently with a rubber spatula until there are no streaks left. Do not use a whisk! Fold in 1 cup of finely chopped pecans.
- Pour the mixture into the store-bought pecan crust or graham cracker pie crust. Top with the remaining chopped pecans.
- Place in the fridge for at least 6 hours or preferably overnight. Serve with whipped cream, and enjoy!
Notes
If you can't find pecan pie crusts at your local supermarket, use a graham cracker pie crust instead.
Nutrition
Calories: 1146kcal | Carbohydrates: 117g | Protein: 12g | Fat: 71g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Cholesterol: 73mg | Sodium: 872mg | Potassium: 332mg | Fiber: 4g | Sugar: 44g | Vitamin A: 967IU | Vitamin C: 0.3mg | Calcium: 126mg | Iron: 4mg