Hello, dessert lovers! Today, we’re celebrating indulgence with the divine Pecan Cream Pie. Picture a flaky crust, velvety cream, and a nutty crunch – each bite is a symphony of flavors. Whether you’re a baking pro or a dessert enthusiast, join me in unlocking the secrets to this sweet masterpiece. Let’s dive into the world of Pecan Cream Pie perfection! 🍰✨
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
PREPARATION
Step 1: Blind bake crust according to package directions. Let cool completely while you make the filling.
Step 2: In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
Step 3: In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
Step 4: Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
Step 5: Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight. Enjoy!
Frequently Asked Questions (FAQ)
1.What makes Pecan Cream Pie special?
It combines a creamy twist with the classic pecan pie, offering a luxurious texture.
2.Can I use a store-bought crust?
Absolutely! It’s a time-saving option without compromising on flavor.
3.How do I avoid burnt pecans?
Stir frequently and use a lower oven temperature for that perfect golden crunch.
4.Can I make it ahead?
Yes, assemble just before serving for the freshest experience.
5.Any nut substitutes for pecans?
Sure! Experiment with walnuts or almonds for a unique flavor.
6.How to store leftovers?
Cover and refrigerate for 2-3 days or freeze for longer storage.
7.Can it be eggless?
Absolutely! Look for egg substitutes suitable for your preferences.
8.Add chocolate?
Go for it! A chocolate drizzle adds a delightful twist. 🌰✨
Pecan Cream 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
- Step 1: Blind bake crust according to package directions. Let cool completely while you make the filling.
- Step 2: In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- Step 3: In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
- Step 4: Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
- Step 5: Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight. Enjoy!
