Maple Pecan Cream Pie Recipe
Prep Time:
8 hours, 20 minutes
Cook Time:
Servings:
8 Slices
Ingredients
  • 1 (9-inch) unbaked pie crust
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon maple extract
  • ¾ cup powdered sugar
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup light brown sugar
  • ½ cup pure maple syrup
  • ¼ teaspoon salt
  • 1 ½ cups finely chopped toasted pecans, divided
Directions
  1. Poke holes all over the bottom of the pie crust and bake it according to the recipe instructions.
  2. Let the crust cool completely while you make the filling.
  3. In the bowl of a stand mixer with the paddle attachment beat together the heavy whipping cream, maple extract, and powdered sugar until stiff peaks form. Set aside.
  4. In a separate bowl beat together the softened cream cheese, brown sugar, maple syrup, and salt until combined and smooth.
  5. Gently fold in ½ of the maple whipped cream until combined, refrigerate the remaining whipped cream.
  6. Mix in 1 cup of the chopped pecans.
  7. Spread the filling evenly into the bottom of the cooled pie crust. Refrigerate for at least 8 hours, until set.
  8. When you are ready to serve the pie, spread the remaining whipped cream evenly over the pie.
  9. Sprinkle the remaining ½ cup pecans over the top of the pie.
  10. Cut and serve.