Pecan Cream Pie Recipe
This pecan cream pie combines silky cream cheese filling with toasted pecans in a flaky homemade crust. Topped with whipped cream and candied pecans, it's a perfect blend of smooth and crunchy textures that elevates the classic pecan pie into an elegant dessert perfect for any special occasion.
Print Pin Servings: 9
Calories: 685kcal
Cost: $24.16
Equipment
- 9-inch pie dish
- Electric mixer
- Large skillet
- Pastry cutter (optional)
- Pie weights or dried beans
- Rolling pin
Ingredients
the Crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
- 4-5 tablespoons ice water
the Cream Filling:
- 8 ounces cream cheese softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
the Pecan Topping:
- 2 cups pecans chopped
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Garnish:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 8-10 pecan halves for decoration
Instructions
Make the Crust:
- Mix flour and salt
- Cut in cold butter until crumbly
- Add ice water gradually until dough forms
- Chill 1 hour
- Roll out and fit into 9-inch pie dish
- Blind bake at 375°F for 25 minutes total (15 with weights, 10 without)
- Cool completely
Prepare Filling:
- Beat cream cheese until smooth
- Mix in powdered sugar and vanilla
- Whip heavy cream separately until stiff peaks form
- Fold whipped cream into cream cheese mixture
Make Pecan Topping:
- Melt butter in skillet
- Add pecans, brown sugar, cinnamon, and salt
- Cook 5-7 minutes until caramelized
- Cool completely
Assembly:
- Spread cream filling in cooled crust
- Top with cooled pecan mixture
- Chill 4 hours or overnight
- Before serving, pipe whipped cream around edge
- Garnish with pecan halves
Notes
Nutrition
Calories: 685kcal | Carbohydrates: 52g | Protein: 8g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 105mg | Sodium: 245mg | Potassium: 220mg | Fiber: 3g | Sugar: 32g