Pecan Cream Pie
With a whipped decadent creamy filling, this no bake pecan cream pie is sure to be a favorite for the holidays!
Servings: 10
Ingredients
- 9 oz graham pie crust
- 1 ⅓ cups heavy whipping cream
- 16 oz cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
- 1 ¼ cups chopped pecans plus more for garnish
- 2 tablespoons brown sugar
Instructions
- Preheat your oven to 350 degrees.
- Add the pecan pieces onto a baking sheet and bake at 350 degrees for 5 minutes, until lightly toasted.
- Use a handheld mixer to whip together the whipping cream and powdered sugar until stiff peaks form.
- In a separate bowl, beat the cream cheese until fluffy, then add in the vanilla extract, brown sugar, and maple syrup and whip until smooth.
- Fold the whipped cream into the cream cheese mixture and stir with a rubber spatula to combine. Fold in the toasted pecans.
- Pour the pecan cream pie filling into a 9 inch graham pie crust. Garnish with whipped cream and extra pecans.
- Chill the pie in the fridge until ready to serve, at least 4-5 hours, preferably overnight.
Nutrition
Calories: 543kcal | Carbohydrates: 35g | Protein: 6g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 82mg | Sodium: 273mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1084IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 1mg