Classic Pecan Cream Pie (Print Version)
# Ingredients:
01 -
1 deep-dish, 9-inch pie shell, unbaked.
02 -
1 cup of heavy cream, chilled.
03 -
1/4 cup of powdered sugar for sweetness.
04 -
2 blocks of softened cream cheese (8 oz each).
05 -
1/2 cup of light brown sugar, packed.
06 -
1/4 cup of real maple syrup.
07 -
1½ cups of pecans, finely chopped, divided.
# Instructions:
01 -
Cook the crust as described on the box or in your recipe. Let it cool fully on a rack once done.
02 -
Start beating the heavy cream together with powdered sugar until it holds stiff peaks (about 4-5 minutes). Go slow at first to avoid splatters.
03 -
In another mixing bowl, beat together the softened cream cheese, brown sugar, and maple syrup until it's smooth and creamy.
04 -
Gently fold the whipped cream into the cream cheese blend. Then stir in 1 cup of the chopped pecans.
05 -
Spoon the creamy filling into the cooled pie shell. Sprinkle the remaining 1/2 cup of pecans on top.
06 -
Cover the pie and refrigerate for at least 8 hours or overnight to set.
# Notes:
01 -
For the creamiest outcome, stick with full-fat cream cheese.
02 -
Store-bought whipped topping can replace whipped cream, but homemade tastes way better.
03 -
Want to make it extra special? Add a dollop of whipped cream before serving.