Double Cream Cheese Pecan Pie
Bake a Pie Crust and fill it with a no-bake creamy filling. Cool & refreshing Dessert.
Ingredients
- 1 (9 inch) deep dish pie crust
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1 1/2 cups pecan pieces
- pecan halves for decoration
Instructions
- Bake pie crust per instructions. Cool baked pie crust. (See options below)NOTE 1: Thaw a frozen pie crust and bake per package directions orNOTE 2: or unroll a refrigerated pie crust into a 9" deep pie plate and bake per box instructions.NOTE: 3 or use my homemade recipe for pie crust and bake using the instructions. (Use search bar to find my pie crust recipe.)
- In a large mixing bowl beat heavy whipping cream & powdered sugar using a whisk attachment on an electric hand mixer until stiff peaks form. Set aside.
- Change out whisk attachment to regular beaters and beat cream cheese, brown sugar, maple syrup, and salt in a separate bowl.
- Fold in the whipped topping into the cream cheese mixture using a spatula. Stir in pecan pieces. Spread mixture into cooled pie crust.
- Top with pecan halves for decoration anyway you like. Refrigerate for 2 hours to help set up before serving.