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DOUBLE CREAM CHEESE PECAN PIE Cool Refreshing Dessert
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May 24, 2025
DOUBLE CREAM CHEESE PECAN PIE Cool Refreshing Dessert Today's Recipe: https://catherinesplates.com/double-cream-cheese-pecan-pie/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
welcome back everyone today I'm going to
0:02
show you how to make a cool refreshing
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delicious summertime
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pie this one is called double cream
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cheese pecan pie the only thing that
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we're going to be baking for this recipe
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is the crust you can either roll out a
0:21
pie crust into your pie plate you can
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bake it per the instructions on the back
0:25
of the package or you can get the frozen
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pie crust that looks like this here you
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just want to thaw it out you are going
0:34
to need a 9 in deep dish pie plate or
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even make your own pie crust which is
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the third way which I have right here
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how to make your own pie crust i have it
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on my recipe blog
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katherine'splates.com
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so to make things easy
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today I'm going to be using this pie
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crust right here it's the frozen one and
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we are going to just bake it per the
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directions on the back of the package
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now either way you are going to have to
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prep your pie crust before you put it in
1:07
the oven you can use a fork and you want
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to go around the inside edge of your pie
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crust on the side there poke holes all
1:17
the way around and then you want to do
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that on the bottom of the pie crust also
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now I did thaw out my pie crust for 20
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minutes and no matter which pie crust
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you make you're still going to need to
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poke holes that'll keep the edge of your
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pie crust from shrinking
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down there we go
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now if you're going to use the weights
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these are the pie weights then you are
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going to cut a piece of parchment to fit
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into your pie plate here and then you're
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just going to pour those in and that
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will keep your pie crust from shrinking
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in if you don't poke the holes around it
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whichever way you want to do it we are
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going to bake the pie crust per the
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instructions on the back of the package
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whichever one you're using if you're
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using the refrigerated pie crust the
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frozen one or my recipe just follow
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those instructions on baking just the
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pie crust okay so this one calls for a
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400°ree preheated oven we're going to
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bake for 11 to 14 minutes until it's
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lightly golden brown now we want to
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allow our pie crust to cool completely
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before we add that cool mixture that
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we're going to make all right so while
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this is baking I am going to take my
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cream cheese you want to pull it out of
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the refrigerator if you haven't yet let
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it sit on the counter get nice and soft
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all right you guys i'll be back okay the
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crust is out of the oven and it's cooled
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down we're going to go ahead and make
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the inside of our pie so I'm going to
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make the whipped topping portion of this
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and we're going to start with one cup of
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cold heavy whipping cream i'm just going
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to pour it into a medium
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bowl and then we're going to add 1/3 cup
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of some powdered
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sugar that looks
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good then we're going to take our
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electric hand mixer we're going to beat
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this i'm using a wire whisk attachment
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and it's going to take about 2 minutes
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and we want stiff
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peaks we're going to start off slow just
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to get that powdered sugar into the
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heavy whipping cream
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there and then we'll go a little higher
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there we
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go all right we're halfway
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there i think we're
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there you don't want to over mix because
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you don't want to make butter so always
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keep an eye on it and that's what we're
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looking for you don't want it to fall
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off your whisk either we're going to set
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this
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aside and then we're going to get a
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large mixing bowl we're going to put two
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packages of cream cheese into the bowl
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you want to make sure these are very
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soft so it's a total of 16
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oz now you can put these in the
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microwave if you just pull these out of
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the refrigerator just take them out of
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the foil lining put them on a microwave
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safe plate and put it in there for about
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15 to 20 seconds you don't want it runny
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we want it to hold its shape i let mine
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sit out for a couple
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hours i made a roast this morning so I
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pulled the cream cheese out at the same
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time all right we're going to put in
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half a cup of brown sugar
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now I'm not worried about it being
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packed but I will scrape it off there so
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we have the right
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amount there we go we're going to add in
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1/4 teaspoon of
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salt we're going to add in 1/4 cup of
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maple syrup
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good flavor
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there yep all right i'm going to take my
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electric hand mixer now i took the whisk
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off and I'm just going to put on the
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regular beers we're going to beat this
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until it's nice and creamy and smooth
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now about halfway through the beading
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process here I'm going to take a spatula
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just pull down the sides that way we can
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make sure everything is
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incorporated let's see what my husband
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thinks yeah
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heck yeah give it a taste
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oh that's good he's going to love it
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with that maple syrup in it it's nice
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and smooth and creamy in there let's
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stop it for a
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second now we're going to take off the
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beers and we're done with the hand
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mixer all right I'm
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sharing i'm going to give this a try
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that is
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good mhm wow can you imagine that like
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ice cold mhm the next thing we're going
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to do is fold in our whipped
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topping so you're going to take it out
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of that bowl and put it into the cream
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cheese mixture
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here we're not going to use the hand
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mixer cuz we don't want to beat all the
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air out we just put it in all right
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we're going to fold it that means dig
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down to the bottom pull up and slice
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through like that you want to keep doing
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this until you don't have any
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streaks and it's all
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incorporated okay now we're going to add
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in 7 oz of pecan
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pieces put them in there it's a pecan
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pie it's a double cream cheese pecan
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pie i think we're going to put like five
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oz in we'll see how that goes all right
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we're going to fold those in
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let me put the rest of them in there we
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go okay you guys let's put it in the pie
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crust i think Thomas is hoping there's
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some left in the bowl yep should I leave
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some yes or no y'all let me know y'all
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better say yes
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that's his spoon right there smooth it
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out make sure it's nice and
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even don't cover up the crust edge here
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all right i think that's a snack for
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Thomas yep
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there we go all right what do y'all
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think let's decorate i've got some pecan
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halves i'm going to place one right in
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the
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center and then just go around them
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we're going to cover place it in the
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refrigerator for two hours to set up and
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then we're going to give it a try all
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right it's been several hours we're
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ready to cut into this delicious double
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cream cheese pecan
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pie who's ready look at that all right
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I'm going to get a fork give it a try
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for you
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that's
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delicious i'm definitely picking up on
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that maple flavor in
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there thumbs up you
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guys make this for the summer it's kind
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of a no- baked pie in a crust that you
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make all right you guys i'll see y'all
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on the next episode
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