Tired of the same old Pecan Pie? Then you’re in for a treat! This Pecan Cream Pie takes the classic nutty flavor and transforms it into a heavenly creamy dessert that will leave your taste buds dancing. And the best part? You won’t even need to turn on your oven, except for baking the crust.

To make this luscious filling, you’ll whip up some heavy cream with powdered sugar until it’s stiff. In a separate bowl, beat together cream cheese, brown sugar, and maple syrup until smooth. Then, gently fold in the whipped cream to create a fluffy and dreamy mixture that will melt in your mouth.

Most of the finely chopped pecans are mixed right into the creamy filling, while a handful is sprinkled on top for added crunch. After a couple of hours in the fridge, your creamy Pecan Pie will be ready to be sliced and devoured. Although, we must warn you, it might be hard to resist digging in earlier!

This pie is a harmonious blend of nuttiness from the pecans, the sweetness of maple syrup and brown sugar, and the indulgent creaminess from the filling. It’s like enjoying a scoop of butter pecan ice cream, but with the added delight of flaky pie crust. Trust us, you won’t want to miss out on this one-of-a-kind dessert.

Creamy Pecan Pie

Makes 1 pie Prep time: 15 minutes Cook time: 2 hours

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

1. Follow the instructions on the package to blind bake the pie crust. Let it cool completely.
2. In a small bowl, use an electric mixer to beat the whipping cream and powdered sugar until stiff peaks form.
3. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in 1 cup of pecans.
5. Spread the mixture into the cooled pie crust, and sprinkle the remaining pecans on top.
6. Chill the pie until firm, at least 2 hours or overnight.
7. Enjoy!