Pecan Cream Pie
We’ve all eaten pecan pie, the sweet, gooey pie that’s often on the Thanksgiving table, but this pecan pie is something different. It still has that great nutty flavor, but everything is wrapped in a moist, sweet, creamy filling, making it a completely different pecan pie experience with a fresh, creamy bite. Oh, and good news: Other than blind-cooking the shells, you don’t need an oven.
For the filling, beat the whipping cream and powdered sugar until stiff, then stir in the cream cheese, maple syrup and brown sugar until smooth. Then we mix them carefully so as not to lose the softness of the whipped cream.
INGREDIENTS
1 9-inch pie crust, unbaked
1 cup heavy whipping cream
1/3 cup powdered sugar
2 (8-ounce) packages cream cheese, softened
1/2 cup light cane sugar
1/4 cup pure maple syrup
1 1/2 cups finely chopped pecans
1/4 teaspoon salt
PREPARATION
Blind bake crust according to package instructions. Allow to cool completely while you prepare the filling.
In a small bowl, beat the cream and powdered sugar with an electric mixer until stiff.
In another large bowl, beat cream cheese, brown sugar, salt and maple syrup until smooth and creamy.
Fold the whipped cream into the cream cheese mixture until well combined.Gently stir in 1 cup pecans.
Spread the mixture over the cooled cake and sprinkle with the remaining pecans. Refrigerate until firm, at least 2 hours or overnight.
Have fun!