Creamy Maple Pecan Pie (Printable Version)
Velvety cream cheese and maple syrup filling with crunchy pecans in a flaky crust, topped with clouds of whipped cream.
# Ingredients:
→ Crust
01 -
1 pre-baked pie crust, cooled completely
→ Filling
02 -
240 ml heavy whipping cream, cold
03 -
60 g confectioners' sugar
04 -
450 g cream cheese, softened to room temperature
05 -
150 g light brown sugar, packed
06 -
60 ml pure maple syrup
07 -
150 g pecans, chopped and divided (100 g for filling, 50 g for topping)
→ Topping
08 -
240 ml heavy whipping cream
09 -
30 g confectioners' sugar
# Steps:
01 -
In a large mixing bowl, combine heavy whipping cream and confectioners' sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set aside.
02 -
In another large bowl, combine cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
03 -
Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
04 -
Fold in 100 g (1 cup) of the chopped pecans until evenly distributed throughout the filling.
05 -
Transfer the mixture into the cooled pie crust, smoothing the top with a spatula for an even surface.
06 -
Refrigerate the pie for at least 4 hours, or ideally overnight, to allow it to set properly.
07 -
Once chilled, spread the prepared whipped cream over the pie in a smooth layer.
08 -
Sprinkle the remaining 50 g (½ cup) of chopped pecans evenly across the top of the pie before serving.
# Notes:
01 -
For the most authentic flavor, use pure maple syrup rather than pancake syrup.
02 -
Toasting the pecans at 175°C (350°F) for 8-10 minutes enhances their flavor.
03 -
For a sweeter variation, try using candied pecans instead of plain chopped pecans.