Pecan Cream Pie
This pecan cream pie is different than your traditional southern pecan pie. It’s made with a homemade graham cracker crust and a pecan cream filling that is full of cream cheese, maple syrup, brown sugar and pecans. It’s delicious!
Why We Love This Pie
First, I love traditional Southern pecan pie, it’s one of my favorite desserts….espeically for Thanksgiving. However, if you want to switch it up….I do believe this is a pie your guests will devour! It’s super simple to prepare and has a fantastic flavor. I know most people make pecan pies for Thanksgiving but honestly, this dessert is a good idea anytime!
Tips and Tricks
- We love our homemade crust however….you can easily use a store bought graham cracker crust! You could also put this cream filling in a regular pastry baked pie shell (bake the pie crust first and let it cool).
- If you have extra time, you can toast the pecans first…this just deepens their flavor.
- You could easily drizzel a little chocolate or carmel syrup over the top of this pie if you wanted.
- This pie can easily be made a day in advance.
A Few More Recipes You May Like:
- Pecan Pie Muffins (just 5 ingredients!)
- Pecan Pie Bark
- Southern Pecan Pralines
- Pecan Upside-Down Cake
Pecan Cream Pie
Ingredients
Pie Ingredients:
- 1 cup of heavy whipping cream
- 2 8 ounce packages of cream cheese, softened
- ⅓ cup of powdered sugar
- ½ cup of brown sugar we use light brown sugar
- ¼ cup of maple syrup
- 1 teaspoon of vanilla extract
- 1.5 cups of pecans chopped
Crust ingredients:
- 2 cups of Honey Graham Crackers
- 1 cup of quick cooking oats
- 1 cup of pecans chopped
- 3 tablespoons of brown sugar
- 12 tablespoons of butter melted
Instructions
Crust Instructions:
- Preheat oven to 350 degrees. Combine all ingredients and press into a deep dish pie plate. Bake for 15 minutes, let completely cool before adding pie filling.
Pie Filling Instructions:
- In a large mixing bowl, combine heavy whipping cream, powdered sugar and vanilla extract with a mixer. Set aside. In another bowl, using the mixer, combine cream cheese, maple syrup and sugar. You want this to be smooth, it will take a few minutes.
- Next fold in the whipped cream mixture and the pecans. Spread mixture into your cooled graham cracker crust.
- Top with chopped or whole pecans. Store in the refrigerator for a few hours. Serve and enjoy. This pie can easily be made a day in advance.
Notes
- We love our homemade crust however….you can easily use a store bought graham cracker crust! You could also put this cream filling in a regular pastry baked pie shell too (bake the pie crust first and let it cool).
- If you have extra time, you can toast the pecans first…this just deepens their flavor.
- You could easily drizzel a little chocolate or carmel syrup over the top of this pie if you wanted.
- This pie can easily be made a day in advance.
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