Pecan Cream Pie

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Pecan pie just like the original but in a creamy, light, and fluffy pecan cream pie. Pie crust filled with a thick & creamy pecan mixture. This whipped cream pie is a delicious Fall twist to traditional cream pie and makes for an excellent Thanksgiving dessert.

I first posted this recipe for pecan cream pie two years ago on the blog. Since then it has been made by so many people and gotten rave reviews. With Thanksgiving next week I knew that I needed to update and republish this recipe for you all.

And here it is! Pretty new pictures. The original recipe is still the same and the original post is below. Enjoy 🙂

I have deemed this week ‘THANKSGIVING WEEK’ on the blog. I have my baby the following week so more than likely I will not be up for posting Thanksgiving recipes for you all.To kick it off, I have this PECAN CREAM PIE. It’s almost no-bake and it’s quite simple to make.

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

1. Cook pie crust according to package or recipe instructions. Let cool completely before adding the cream pie filling. 
2. In a small bowl, combine heavy whipping cream and powdered sugar. Beat with a hand mixer, or stand mixer, until stiff peaks form. This will take several minutes. 
3. In a separate larger bowl, combine the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy. 
4. ...................................

for full recipes please see : togetherasfamily.com

source https://newcookpad.blogspot.com/2018/11/pecan-cream-pie.html ads