Classic Pecan Cream (Print Version)
# Ingredients:
01 -
1/4 cup maple syrup, pure.
02 -
1 pie crust, uncooked (9-inch).
03 -
1½ cups pecans, chopped finely, divided.
04 -
1/4 cup sugar, powdered.
05 -
1 cup cream, heavy whipping.
06 -
2 packages cream cheese, softened (8 oz each).
07 -
1/2 cup sugar, light brown.
# Instructions:
01 -
Follow the package or your own directions to bake the pie crust. Let it cool entirely on a wire rack afterward.
02 -
Start your mixer at a slow speed, then beat powdered sugar and heavy cream together. Keep going until stiff peaks form, which takes 4 to 5 minutes.
03 -
Take a separate mixing bowl and blend cream cheese, brown sugar, and maple syrup until the mixture looks creamy and smooth.
04 -
Gently fold the whipped cream into the cream cheese mixture. Add 1 cup of chopped pecans and stir to combine.
05 -
Scoop the filling into the now-cooled crust. Sprinkle the remainder of the chopped pecans (1/2 cup) on top.
06 -
Cover the pie and place it in the fridge for at least 8 hours—or overnight—for it to firm up nicely.
# Notes:
01 -
For the creamiest texture, use full-fat cream cheese.
02 -
Cool Whip works if you're in a pinch, but homemade whipped cream tastes fresher.
03 -
Add extra whipped topping before serving if you like more flair.