What Is Pecan Cream Pie?
Pecan Cream Pie is a luscious hybrid: it’s part creamy pie (think cream cheese + whipped cream, or custard base) and part nutty pie (with pecans folded in or on top). Unlike the classic gooey pecan pie that’s heavy on corn syrup and nuts, this version is lighter in texture, with a creamy filling that still showcases pecans. It often uses whipped cream (or a stabilized whipped cream), cream cheese, brown sugar or maple syrup, and chopped pecans, all set in a pie crust.
Because of the cream component, these pies are often chilled/“icebox” pies (i.e. no further baking) or sometimes partially baked crust + chilled filling. Many versions online are no-bake once the crust is baked or pre-prepared. For example, AllWeCook’s version bakes the crust, then whips heavy cream + powdered sugar, mixes cream cheese + brown sugar + maple syrup, folds everything, and refrigerates until firm.
All We Cook
BuildYourBite describes a version where the pecans are toasted first, whipped cream is made, cream cheese + maple syrup mixture is folded in, then poured into a graham cracker crust and chilled.
Build Your Bite
“Cooked by Julie” gives a version using a premade pecan crust, cream cheese, heavy cream, maple syrup, powdered sugar, and chopped pecans; assemble, chill ~6 hours.
Cooked by Julie
In this guide I’ll present a “best of” recipe, plus many variations, tips, and troubleshooting. Let’s begin.
Ingredients & Ingredient Roles
Below is a target recipe for a 9-inch pie (serving ~8–10). These are the “core” ingredients; later, I’ll discuss optional adjustments and swaps.
Core Ingredients
Component Ingredient Quantity Role / Notes
Pie crust 1 (9‑inch) pie crust (homemade or store‑bought) 1 Prebake (blind bake) so the crust is crisp and won’t get soggy
Cream / Whipped component Heavy whipping cream (very cold) 1 cup To be whipped to stiff peaks, gives lightness and creaminess
Powdered sugar (icing sugar) ¼ cup Sweetens whipped cream without grittiness
Cream cheese base Cream cheese (softened) 16 oz (2 × 8 oz blocks) Adds body, tang, richness
Light brown sugar (packed) ½ cup Depth of flavor, helps sweeten gently
Pure maple syrup (or alternative sweetener) ¼ cup Adds syrupy sweetness and pecan‑flavor compatibility
Vanilla extract ~1 tsp Flavor enhancer
Salt a pinch (¼ tsp or to taste) Balances the sweetness
Pecans Pecans, finely chopped / divided ~1¼ to 1½ cups total Part folded into filling, part for topping / garnish
These amounts mirror those in many recipes. For instance, AllWeCook’s version uses 1½ cups pecans, ½ cup brown sugar, ¼ cup maple syrup, 2 blocks cream cheese, etc.
All We Cook
Lauren’s Latest uses 16 oz cream cheese, ½ cup brown sugar, ¼ cup maple syrup, ~1 cup chopped pecans plus extra for garnish.
Lauren's Latest
Sweet & Savory Meals suggests a gingersnap crust and a similar filling formula.
Sweet and Savory Meals
Optional / Variation Ingredients
Graham cracker crust or gingersnap / cookie crust instead of standard pastry crust.
Sweet and Savory Meals
+2
Build Your Bite
+2
Toasted pecans (toast them briefly to deepen flavor)
Other sweeteners: honey, corn syrup, agave (but these change texture)
Stabilizers: a small bit of cream of tartar or gelatin in whipped cream if you need extra hold
Flavor additions: a pinch of cinnamon, nutmeg, or butter extract
Toppings: whipped cream, caramel drizzle, extra pecans
Equipment & Prep
You’ll want:
9-inch pie dish
Pie crust (homemade or store-bought)
Pie weights or dried beans for blind baking
Mixing bowls (for whipping cream, for cream cheese mixture)
Electric mixer or stand mixer
Rubber spatula
Knife / chopping board for pecans
Measuring cups and spoons
Plastic wrap
Refrigerator space (chilling overnight is ideal)
Prep Steps:
If making your own pie crust, roll and fit into pie dish, crimp edges as desired. Chill if needed.
Preheat oven to about 350 °F (175–180 °C) for blind baking.
Chop pecans and toast lightly if you wish (5 minutes in oven at ~350 °F) — it enhances their flavor.
Build Your Bite
+1
Ensure cream cheese is fully softened (room temperature) so it mixes smoothly.
Step‑by‑Step Recipe & Narrative
Below is a full, narrative style walkthrough. You can follow or read in advance to get a sense of timing.
1. Blind Bake the Crust
Preheat your oven to 350 °F (175 °C).
Line the pie crust with parchment paper or foil, then fill with pie weights or dried beans.
Bake for 15–20 minutes until the edges are set but the center might still be pale. Remove the weights and foil, then bake an additional 5–10 minutes until the bottom is just shy of golden (you don’t want overbake).
Let the crust cool completely (or nearly completely) before adding filling. This is crucial so the filling doesn’t melt or seep.
A lot of pie‑cream type pies use this method (prebake the shell). Many “cream pie” styles are assembled into a cooled shell.
2. Toast the Pecans (Optional but Recommended)
While the crust is baking, spread the chopped pecans on a baking sheet and bake for ~5 minutes until aromatic and lightly toasted. Watch carefully — pecans burn fast. Toasting deepens their flavor and gives more crunch.
3. Whip the Heavy Cream
Using a chilled bowl and cold beaters, beat the heavy cream + powdered sugar until stiff peaks form (i.e. when you lift the beater, the cream holds its shape).
Don’t overbeat (you could turn it to butter). Stop once stiff peaks appear.
This whipped cream will lighten the filling and give a soft texture.
4. Make the Cream Cheese & Sweet Base
In a separate bowl, beat the softened cream cheese until smooth, with no lumps.
Add in brown sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fully incorporated and creamy.
Taste and adjust—if it seems too firm or sweet, you can add a tiny splash of cream or milk to loosen slightly (but don’t overdo it).
5. Fold Whipped Cream & Pecans into Filling
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Do this in batches, folding carefully (don’t whisk or stir vigorously). The goal is to maintain the aeration and avoid deflating the whipped cream.
Once combined, fold in about 1 cup of the toasted pecans (or a little less). Reserve some for the top/garnish.
6. Assemble & Chill
Pour the filling into the cooled pie crust, smoothing the top.
Sprinkle the reserved pecans on top. (You may also press them gently so they adhere.)
Cover the pie loosely with plastic wrap (avoid pressing wrap directly on the surface).
Refrigerate for at least 4 hours, ideally overnight, until fully firm and sliceable.
7. Serve & Garnish
Before serving, you can garnish with extra pecans, dollops of whipped cream, or drizzle caramel syrup.
Slice with a sharp knife. For cleaner cuts, you can briefly warm the knife under hot water and wipe dry before each cut.
Serve chilled or slightly cool (don’t let it sit out too long).
Timing, Schedule & Workflow
Here’s a sample timeline to help you organize:
Time Task
0 min Preheat oven, start crust baking
5 min Toast pecans
15–20 min Remove crust weights, finish baking crust
+5–10 min Let crust cool; start whipping cream & cream cheese filling
+10 min Fold and assemble filling into crust
+4+ hours Chill until firm (or overnight)
Serving time Garnish, slice, serve
You can do many of the steps concurrently (e.g. toast pecans while crust bakes, mix filling while crust cools).
Tips, Tricks & Troubleshooting
Here are pitfalls to watch for, and how to avoid them.
Crust & Seepage
Bake the crust thoroughly to avoid sogginess.
Cool the crust well before filling.
Don’t pour hot filling into a warm crust.
If the filling is too loose, the pie may not set properly.
Cream Cheese Mixture Smoothness
Use fully softened cream cheese (room temp) so it beats smooth without lumps.
Scrape down bowl sides while mixing.
Don’t overbeat after folding in whipped cream — you could deflate.
Maintaining Whipped Cream Aeration
Use chilled bowl and beaters.
Fold gently, not whisk.
Don’t try to overmix to force everything uniform; slight streaks are okay as they’ll settle.
Freezing / Holding
This pie is best kept refrigerated. Because of the cream/cheese base, it doesn’t freeze as well (textures may change).
Serve within 2–3 days for best texture.
Flavor Balances
Adjust sweetness to taste. If your pecans are very sweet, you might use a bit less brown sugar.
A pinch of salt in the filling is essential to balance and highlight flavors.
Use good-quality maple syrup (or substitute with light corn syrup or honey if needed, but the flavor will differ).
Variations & Alternative Approaches
Crust options
Graham cracker crust
Gingersnap or cookie crust (sweet + spiced)
Sweet and Savory Meals
+1
Pecan crust (crushed pecans + butter + sugar)
Partial bake vs no-bake
Some versions omit baking entirely if using a firm crust (e.g. cookie crust) and a thick filling.
Others bake the crust first, then chill filling (as described here).
Add-ins / flavor twists
Add a small amount of bourbon, rum, or vanilla bean extract
Include a few drops of butter extract or a dash of cinnamon / nutmeg
Swirl in caramel or butterscotch sauce (be careful with texture)
Use chopped chocolate or chocolate chips folded into the filling
Make a “pecan cream cheese pie” (i.e. cream cheese layer + pecan layer) — Emeril’s version bakes a pecan layer over a cream cheese base.
Emerils.com
Layered / invert approach
Some versions place a pecan topping or “nut layer” on top of the cream layer, or alternate layers.
Stabilizing for transport / heat
Use a bit of gelatin in the whipped cream (bloomed and mixed) for extra firmness
Use cream cheese + mascarpone or add a small amount of powdered milk to stabilize
Sample Full Print‑Friendly Version (Recipe Card Style)
Pecan Cream Pie (Chilled, Cream‑Style Pie)
Yield: 8–10 slices
Prep Time: ~30 minutes
Chill Time: At least 4 hours, preferably overnight
Ingredients
1 (9‑inch) pie crust (baked & cooled)
1 cup heavy whipping cream, very cold
¼ cup powdered sugar
16 oz cream cheese, softened
½ cup light brown sugar (packed)
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp salt
1¼ to 1½ cups pecans, chopped (toast 5 min, reserve some for topping)
Directions
Bake & cool crust
Blind bake the crust: line with parchment + weights, bake ~15–20 min, remove weights, bake additional ~5–10 min until bottom is set. Cool completely.
Toast pecans
Spread chopped pecans on a baking sheet; toast ~5 min at 350 °F until fragrant. Let cool.
Whip cream
In chilled bowl with cold beaters, whip heavy cream + powdered sugar to stiff peaks. Set aside.
Cream cheese base
In another bowl, beat cream cheese until smooth. Add brown sugar, maple syrup, vanilla extract, and salt — beat until fully combined and creamy.
Fold together
Gently fold the whipped cream into the cream cheese mixture until incorporated (use spatula, not whisk). Fold in ~1 cup of the toasted pecans.
Assemble & chill
Pour filling into cooled crust. Smooth top. Sprinkle reserved pecans. Cover loosely and refrigerate for at least 4 hours or overnight until firm.
Serve
Garnish with whipped cream or caramel drizzle if desired. Slice and serve chilled.
Approximate Nutrition (Per Slice)
This will vary depending on crust, pecan amounts, etc. But rough ballpark for 1/8 slice:
Calories: ~450–600 kcal
Fat: ~35–45 g (from cream, cream cheese, pecans)
Carbohydrates: ~25–40 g
Protein: ~4–7 g
Troubleshooting & Common Issues
Problem Cause Solution
Filling too loose / won’t set Not enough chilling time; too much liquid; overbeaten whipped cream Chill longer (overnight), reduce liquid in filling, fold gently
Crust gets soggy Crust underbaked, not cooled well before filling Blind bake crust thoroughly, let it cool fully
Lumps in cream cheese Cream cheese not fully softened Let cream cheese sit at room temp longer; beat until smooth before adding other ingredients
Deflated filling Overmixing or vigorous stirring Fold whipped cream gently
Pecans taste bland Not toasted Toast pecans before folding in
Crust edges burn Too long blind bake or oven too hot Monitor crust edges, use foil shield if crust edges brown too fast
Final Words & Serving Ideas
Pecan Cream Pie is a delightful twist on nutty desserts — it offers creaminess without the heaviness of pure sugar-syrup pecan pies. It blends the flavors and textures of cream cheese/whipped cream and pecans in a form that’s easier to slice and serve.
Serving suggestions:
Serve with whipped cream dollops
Add a drizzle of caramel or butterscotch sauce
A scoop of vanilla ice cream or butter pecan ice cream pairs beautifully
Garnish with whole pecans or candied pecans
Serve chilled — don’t leave it out too long
If you like, I can also convert this into a scaled version (for 6 or 12 servings), or produce a gluten-free version. Would you like me to send that too?
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