Pecan Cream Pie

This Pecan Pie is wholly different from the sticky-sweet Pecan Pie that typically graces the Thanksgiving table. It still has that delicious nutty pecan flavor, but it is folded into a light, sweet, and creamy filling, resulting in a completely different Pecan Pie experience – one with a cool, creamy bite. With the exception of blind-baking the crust, you will not need your oven at all.

In order to prepare the filling, you will whip heavy cream and powdered sugar until stiff, and then beat cream cheese, maple syrup, and brown sugar until smooth. And then you delicately fold them together so that the whipped cream doesn’t lose its airiness.The majority of the pecans are folded into the cream mixture, while the remainder are sprinkled on top before the pie is chilled to solidify.

You can refrigerate it for longer, but after two hours, it will be sufficiently firm to slice and serve. (And, let’s be honest, it is difficult to wait much longer to delve into this.)I adore how the nuttiness is complemented by both maple syrup and brown sugar, and how it’s all encased in a fluffy, creamy mouthful. It is comparable to butter pecan ice cream. But lighter. Moreover, with a flaky pie pastry. In other words, you should not even consider passing up this pie.

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