Pecan Cream Pie


  • 1 (9-inch) uncooked pie crust
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 bars (8 oz each) cream cheese, softened
  • 1/2 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 cups finely chopped pecans


  • Cook pie shell in line with package or direction directions. Let cool utterly before adding the cream pie filling.
  • during a tiny bowl, mix significant light whipping cream and granulated sugar. Beat with a hand mixer, or stand mixer, till stiff peaks kind. this may take many minutes.
  • during a separate larger bowl, mix the softened cheese, sugar, and pure sirup. Beat along till combined and creamy.
  • Fold the topping into the cheese mixture and stir along till combined. Stir in one cup of the shredded pecans.
  • unfold mixture into the baked and cooled pie shell. Sprinkle the remaining pecans on high of the pie. cowl and let refrigerate for eight hours or long before serving.
  • i prefer to whip some further cream to brighten the highest with right before serving (as pictured above). you do not ought to do that in the least. Serve plain and it's very delicious too.


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