Creamy Pecan Pie (Print Version)
# Ingredients:
01 -
2 (8 oz each) blocks of softened cream cheese.
02 -
1½ cups chopped pecans (split into two portions).
03 -
1/4 cup maple syrup (pure).
04 -
1 cup heavy cream for whipping.
05 -
1/2 cup brown sugar (lightly packed).
06 -
1 uncooked 9-inch pie shell.
07 -
1/4 cup powdered sugar for sweetness.
# Instructions:
01 -
Follow package instructions or your preferred method to bake the pie shell. Cool completely on a wire rack.
02 -
Start whipping the heavy cream and powdered sugar at a low speed to avoid splashing. Keep whipping until firm peaks are visible (about 4-5 minutes).
03 -
In a separate mixing bowl, combine the cream cheese, maple syrup, and brown sugar. Blend until creamy and smooth.
04 -
Gently fold the whipped cream into the creamy cheese mixture, then stir in 1 cup of pecans.
05 -
Evenly spread the filling into the cooled pie crust. Sprinkle the top with the leftover pecans (about 1/2 cup).
06 -
Place a cover over the pie and chill in the fridge for at least 8 hours or overnight.
# Notes:
01 -
Stick with full-fat cream cheese for a creamier texture.
02 -
If you're short on time, Cool Whip can work, but homemade whipped cream tastes better.
03 -
Optionally, add a dollop of extra whipped cream before serving.