Pecan Cream Pie Recipe
User Reviews
5
3 reviews
Excellent
Pecan Cream Pie Recipe
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Elevate your dessert game with our irresistible Pecan Cream Pie. This delectable creation combines a flaky, baked crust with a creamy, decadent filling and a crunchy topping of pecans - a true taste of Southern charm.
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Ingredients
Pie
- 1 (9-inch) pie crust unbaked, deep dish
- 2 (8-ounce) bars cream cheese (room temperature)
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla
- 1 1/2 cups pecans divided, chopped
Topping and Garnish:
- 1/2 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 12 whole pecan halves
- 2-3 tablespoons caramel sauce
Instructions
Preheat The Oven
- Preheat the oven to 350° F.
Bake The Pie Crust
- Place tin foil or parchment paper over the pie crust, then fill with beans or pie weights. Bake for 20 minutes. Remove and cool.
Make The Pie Filling
- Beat the cream cheese for 3 minutes until fluffy.
- Add the sweetened condensed milk and beat for another minute.
- In a separate bowl, beat the whipping cream until stiff peaks form.
- Then add the confectioners’ sugar and vanilla and beat some more.
- Gently fold the heavy whipping cream into the cream cheese mixture, then add the pecans and stir.
- Pour the pie filling into the cooled pie crust and wrap tightly with plastic wrap. Refrigerate for at least 4 hours or freeze overnight.
Make The Topping and Garnish The pie
- In a large bowl, beat the ½ cup whipping cream until stiff peaks form, then add the confectioners sugar and vanilla and beat in.
- You can spoon the whipped cream into a bag and pipe onto the edge of the pie.
- Add whole or chopped pecans and serve with caramel sauce.
Equipments used:
Notes
- You can use premade pie crust or you can make your favorite pie crust.
- Bake the crust until golden brown, then cool completely before adding the pie filling.
- Refrigerate until ready to serve or you can freeze and serve as a frozen dessert.
- If you don’t wish to pipe the whipped cream over pie, you and spread over the top of the pie.
- You can use cool whip in place of the whipped cream and confectioners’ sugar in the pie or just to decorate. Cool whip will hold its shape a little better.
- This pie can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Information
Show Details
Calories
344kcal
(17%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
13g
(65%)
Cholesterol
51mg
(17%)
Sodium
31mg
(1%)
Potassium
138mg
(3%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
676IU
(14%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 51mg | 17% |
| Sodium | 31mg | 1% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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