Pecan Cream Pie (Print Version)
A crunchy graham crust holds creamy, tangy filling packed with pecans and topped with whipped cream.
# Ingredients:
→ Crust
01 -
1 ready-made graham cracker or shortbread crust (23 cm)
→ Filling
02 -
360 ml chilled heavy cream
03 -
45 g icing sugar
04 -
450 g softened cream cheese
05 -
110 g tightly packed brown sugar
06 -
60 ml real maple syrup
07 -
5 ml vanilla
08 -
130 g pecans, toasted and chopped up, save a bit for sprinkling on top
# Steps:
01 -
Cut a slice and enjoy it cold. You can add a spoonful of whipped cream if you want.
02 -
Cover everything up and pop it in the fridge for 4 hours or let it sit overnight so it firms up and all the flavors blend.
03 -
Scoop the creamy mixture into your pie shell. Use a spatula to smooth it all out. Take your saved pecans and scatter them all over the top.
04 -
Stir in about 100 g of the chopped, toasted pecans. Leave the rest on the side for later.
05 -
Carefully mix the whipped cream into the cheesy filling. Go slow so it stays fluffy.
06 -
Beat the cream cheese until it's nice and creamy. Toss in the brown sugar, maple syrup, and vanilla, and beat again until it gets smooth and fluffy.
07 -
Pour the cold heavy cream in a big bowl with the icing sugar. Grab your electric mixer and whip it up until it holds its shape in stiff peaks. Put it aside for now.
# Notes:
01 -
Make this the day before to really bring out the flavor and get the texture right.
02 -
Keep any leftovers in a sealed container in the fridge. Best eaten in 4 days.
03 -
Want it fancier? Drizzle a little caramel sauce or add a pinch of sea salt before serving.