Pecan Cream Pie
Pecan cream pie is a flaky, tender pie crust filled with a thick & creamy pecan mixture. This whipped cream pie is a delicious Fall twist to traditional cream pie and makes for an excellent Thanksgiving dessert pie!
Dovetailing Tip: Use the pie crust that you prepared on day 1.
Use the remainder of the pecans that were prepared from day 3.
Use the cream you whipped from day 1.
|9||-inch pie shells, baked and cooled|
|1 cup||heavy whipping cream|
|1/4 cup||powdered sugar|
|2 bars||(8 oz each) full-fat cream cheese, softened|
|1 1/2 teaspoon||vanilla extract|
|1/2 cup||brown sugar|
|1/4 cup||real maple syrup|
|1 cup||finely chopped pecans + 1/2 cup roughly chopped pecans|
In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving. It's even better if you refrigerate overnight.