We’ve all had Pecan Pie – that sticky-sweet stuff that often graces the Thanksgiving table – but this Pecan Pie is a different thing entirely.
It still has that wonderful nutty pecan flavor but it’s all folded into a fluffy sweet and creamy filling so it’s a completely different Pecan Pie experience – one with a cool and creamy bite. Oh, and excellent news – aside from blind-baking the shell, you won’t need your oven at all.
To make the filling, you’re going to whip up some heavy cream and powdered sugar until they’re stiff and you’re also going to beat some cream cheese, maple syrup, and brown sugar until they’re smooth.
And then you fold them together gently so you don’t lose the fluffiness from the whipped cream.
INGREDIENTS
- 1 9-inch pie crust, unbaked
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 cups pecans, finely chopped
- 1/4 teaspoon salt
