Pecan Cream Pie

If you love traditional pecan pie but want a lighter, creamier twist, this Pecan Cream Pie is exactly what you need. It’s a dreamy combination of crunchy pecans, smooth cream filling, and a buttery pie crust that makes it a perfect dessert for any occasion. Whether it’s for a family holiday gathering or just a special weekend treat, this creamy pecan pie is sure to impress.

Table of Contents

• Ingredients
• Instructions
• Cook’s Notes and Tips
• Variations
• Keto and Low-Carb Versions
• Frequently Asked Questions (FAQs)
• Conclusion

Ingredients

Pie Crust

• 1 9-inch pie crust (homemade or store-bought)

Cream Filling

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Pecan Topping

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). If using a raw pie crust, line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes or until the crust is golden brown. Let it cool completely.
2. Make the Cream Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Spoon the cream filling into the cooled pie crust and spread it evenly. Chill in the refrigerator while you prepare the topping.
3. Prepare the Pecan Topping: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 1-2 minutes. Remove from heat and stir in the vanilla extract and chopped pecans. Allow the mixture to cool for about 10 minutes before pouring it over the cream filling.
4. Assemble the Pie: Pour the cooled pecan mixture over the cream filling, spreading it evenly. Refrigerate for at least 2-3 hours, or until fully set.
5. Serve: Once chilled, slice the pie and serve as is, or top with a dollop of whipped cream.

Cook’s Notes and Tips

• Cream Cheese: Make sure the cream cheese is fully softened before mixing to prevent any lumps in the cream filling.
• Pie Crust: A homemade graham cracker crust can also be used instead of a traditional pie crust for a different flavor and texture.
• Cooling: Allow the pecan topping to cool slightly before pouring it over the cream filling to prevent the cream from melting.

Variations

• Chocolate Pecan Cream Pie: Add a layer of melted chocolate or chocolate ganache on top of the cream filling before adding the pecan topping for a rich chocolate twist.
• Caramel Pecan Cream Pie: Drizzle caramel sauce over the pecan topping for an extra layer of sweetness.
• Maple Pecan Cream Pie: Replace the brown sugar with maple syrup in the pecan topping for a delicious maple flavor.

Keto and Low-Carb Versions

To make a keto-friendly and low-carb version of this Pecan Cream Pie, consider these modifications:

• Pie Crust: Use an almond flour-based crust to reduce the carb count.
• Sugar Substitute: Replace the powdered sugar and brown sugar with a low-carb sweetener like erythritol or stevia.
• Heavy Cream: Make sure to use full-fat heavy cream, as it is keto-friendly.

Frequently Asked Questions (FAQs)

Can I Make This Pie in Advance?

Yes, you can prepare the entire pie up to 24 hours in advance. Keep it covered and refrigerated until ready to serve.

How Do I Store Leftovers?

Leftover pie should be stored in an airtight container in the refrigerator for up to 4-5 days. It tastes great chilled!

Can I Freeze Pecan Cream Pie?

While you can freeze this pie, the texture of the cream filling may change slightly upon thawing. If you do decide to freeze it, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.

What Toppings Go Well with Pecan Cream Pie?

This pie is delicious with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel or chocolate sauce.

Can I Use Store-Bought Pie Crust?

Absolutely! A store-bought pie crust will save time and work perfectly for this recipe. You can also use a graham cracker crust if you prefer.

This Pecan Cream Pie is a wonderful twist on the classic pecan pie, featuring a luscious cream filling and a sweet, nutty pecan topping. It’s the perfect dessert for holidays, family gatherings, or anytime you want to treat yourself to something special. The combination of the creamy filling and the crunchy pecan topping creates a delightful contrast in every bite. Whether you stick to the original recipe or experiment with the variations, this pie is sure to become a family favorite.

Happy Baking!