We’ve all tried Pecan Pie, the sticky-sweet treat that frequently adorns the Thanksgiving table, but this Pecan Pie is something altogether different.

It retains the delicious nutty pecan flavor, but it’s all wrapped into a fluffy sweet and creamy filling, creating a whole new Pecan Pie experience – one with a cool and creamy bite. Oh, and other than blind-baking the shell, you won’t need your oven at all.

To make the filling, mix up some heavy cream and powdered sugar until stiff, and then combine some cream cheese, maple syrup, and brown sugar until creamy. Then you carefully fold them together to preserve the fluffiness of the whipped cream.

Hoverdminsite 4 Months Ago No Comments FACEBOOK Pecan Cream Pie

INGREDIENTS
1 unbaked 9-inch pie crust
1 gallon heavy whipping cream
a third of a cup powdered sugar
2 (8 oz) packets softened cream cheese
1 pound light brown sugar
1 tablespoon pure maple syrup
1 1/2 cups finely chopped pecans
a quarter teaspoon of salt

PREPARATION
Blind bake the crust according to the package instructions. Allow to cool completely while preparing the filling.
Whip the whipping cream and powdered sugar in a small mixing bowl until stiff peaks form.
Separately, in a large mixing bowl, combine the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
Until mixed, fold the whipped cream into the cream cheese mixture. Stir in 1 cup of the pecans gently.
Spread the mixture into the chilled pie shell and sprinkle with the remaining pecans. Refrigerate for at least 2 hours and up to overnight.
Enjoy!

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