Pecan Cream Cheese Pie
Ingredients
- 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
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust
Blind bake the pie crust according to package directions. Allow it to cool completely before adding the filling.
2. Make the Whipped Cream
In a small bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside.
3. Prepare the Filling
In a large mixing bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. Fold in the whipped cream until well combined. Gently stir in 1 cup of the chopped pecans.
4. Assemble the Pie
Spread the cream cheese mixture evenly into the cooled crust. Sprinkle the remaining pecans on top for garnish.
5. Chill and Serve
Refrigerate until firm — at least 2 hours or overnight for best results. Slice and enjoy your creamy, maple-pecan masterpiece!
Pro Tips
- For a stronger maple flavor, use dark or Grade A maple syrup.
- To save time, use a store-bought graham cracker crust instead of baking your own.
- This pie freezes beautifully — just wrap tightly and thaw overnight in the fridge before serving.
