Pecan Cream Pie
This Pecan Cream Pie is a mostly no-bake alternative to the classic sugary corn syrup version. It has the silky, slightly tangy texture of cheesecake, lightened with homemade whipped cream, and enriched with the warm, earthy notes of maple syrup. Finely chopped pecans throughout the filling give a satisfying nutty crunch in every bite.
Ingredients
Ingredient Amount
Cream cheese, softened 2 (8 oz) packages
Pecans, finely chopped 1 ½ cups
Heavy whipping cream 1 cup
Light brown sugar ½ cup
9-inch pie crust, unbaked 1
Pure maple syrup ¼ cup
Powdered sugar ⅓ cup
Salt ¼ tsp
Instructions
see next page
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