Pecan Cream Pie

We’ve all had Pecan Pie – that sticky-sweet stuff that often graces the Thanksgiving table – but this Pecan Pie is a different thing entirely. It still has that wonderful nutty pecan flavor but it’s all folded into a fluffy sweet and creamy filling so it’s a completely different Pecan Pie experience – one with a cool and creamy bite. Oh, and excellent news – aside from blind-baking the shell, you won’t need your oven at all.

 

To make the filling, you’re going to whip up some heavy cream and powdered sugar until they’re stiff and you’re also going to beat some cream cheese, maple syrup, and brown sugar until they’re smooth. And then you fold them together gently so you don’t lose the fluffiness from the whipped cream.

Most of the pecans get folded into that creamy mixture…

… and the rest go on top before the pie heads into the fridge to set.

You can chill it longer, but after two hours it’ll be sliceable enough to serve. (And, let’s be real, it’s hard to wait much longer to dig into this.)

I love how the nuttiness is backed by both maple syrup and brown sugar, but especially how it’s all wrapped in a fluffy, creamy bite. It reminds me a bit of butter pecan ice cream. But airier. And with flaky pie crust. What I’m saying is, don’t even think of passing this pie by.