RECIPE FOR PECAN CREAM PIE
Are you a fan of traditional pecan cake? I have never loved a traditional pecan cake. It is overly sweet, sticky, and just not my favorite. That is why I was so obsessed when I found this pecan cream cake.
We’ve all had pecan pie – that sticky-sweet stuff that often adorns the Thanksgiving table – but this pecan pie is a whole different matter. It still has that wonderful nutty pecan taste, but everything is 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 – apart from the fact that you can bake the dish blind, you don’t need your oven at all.
HOW TO MAKE PECAN CREAM PIE
Cooked & Chilled 9″ Cake Crust – Make your own cake crust or use a purchased crust. Both work, just make sure it is cooked and chilled before you make this pecan cream cake.
Ingredients
1 (9-inch) uncooked pie crust
1 cup heavy whipping cream
1/4 cup powdered sugar
2 bars (8 oz each) cream cheese softened
1/2 cup light brown sugar
1/4 cup pure maple syrup
1 1/2 cups finely chopped pecans
Instructions
Cook the pâté crust according to the package or recipe instructions. Allow to cool completely before adding the cream pie filling.
In a small bowl, mix heavy whipped cream and powdered sugar. Whip with a hand mixer or blender until stiff peaks form. This takes a few minutes.
Beat the cream cheese, brown sugar, salt and maple syrup in a separate large bowl until smooth and creamy.
Fold the whipped cream into the cream cheese mixture and stir together until it combines. Stir in 1 cup of the chopped pecans.
Spread the mixture into the baked and cooled pate crust. Sprinkle the remaining pecans over the cake. Cover and leave to rest for 8 hours or overnight in the refrigerator before serving.
Before serving, I would like to whip up some more cream to decorate the top with right side (as shown above). You do not need to do this at all. Just serve and it is really delicious.
