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Double Cream Cheese Pecan Pie

Bake a Pie Crust and fill it with a no-bake creamy filling. Cool & refreshing Dessert.
Course: Baking, Dessert, pie
Cuisine: American
Author: Catherine's Plates

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 or
    NOTE 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.