Pecan Pie Cake
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Pecan Pie Cake
Dessert
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Pecan Cream Pie
This glorious Pecan Cream Pie Recipe is a homemade pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. It is as impressive in appearance as it is in flavor!
Print
Pecan Cream Pie Recipe
Description
This Pecan Cream Pie Recipe starts with a homemade pie crust then is filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. Whipped cream is spread on top, finished with more chopped pecans!
Ingredients
Scale
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioner's sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 1 ½ cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Spread the whipped cream over the chilled cheesecake in a smooth layer.
- Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Nutrition
- Calories: 743kcal
Pecan Cream Pie
This glorious Pecan Cream Pie Recipe is a homemade pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. It is as impressive in appearance as it is in flavor!
Print
Pecan Cream Pie Recipe
Description
This Pecan Cream Pie Recipe starts with a homemade pie crust then is filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. Whipped cream is spread on top, finished with more chopped pecans!
Ingredients
Scale
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioner's sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 1 ½ cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Spread the whipped cream over the chilled cheesecake in a smooth layer.
- Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Nutrition
- Calories: 743kcal
Pecan Cream Pie
This glorious Pecan Cream Pie Recipe is a homemade pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. It is as impressive in appearance as it is in flavor!
Print
Pecan Cream Pie Recipe
Description
This Pecan Cream Pie Recipe starts with a homemade pie crust then is filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. Whipped cream is spread on top, finished with more chopped pecans!
Ingredients
Scale
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioner's sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 1 ½ cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Spread the whipped cream over the chilled cheesecake in a smooth layer.
- Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Nutrition
- Calories: 743kcal
Pecan Pie
This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics! The caramel-like flavors of the filling make this pie one of my all-time favorites!
Print
Pecan Pie
Description
Not only is this Pecan Pie recipe one of the easiest pies to make, it’s absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust.
Ingredients
Scale
- 1 Homemade pie crust, , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, , softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves, (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Notes
*This recipe is for a standard 9 pie dish. If you have a larger pie dish then I would suggest 1 ½ the recipe!
Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition
- Calories: 368kcal
- Sugar: 42g
- Protein: 3g
Pecan Pie
This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics! The caramel-like flavors of the filling make this pie one of my all-time favorites!
Print
Pecan Pie
Description
Not only is this Pecan Pie recipe one of the easiest pies to make, it’s absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust.
Ingredients
Scale
- 1 Homemade pie crust, , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, , softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves, (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Notes
*This recipe is for a standard 9 pie dish. If you have a larger pie dish then I would suggest 1 ½ the recipe!
Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition
- Calories: 368kcal
- Sugar: 42g
- Protein: 3g
Pecan Pie
This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics! The caramel-like flavors of the filling make this pie one of my all-time favorites!
Print
Pecan Pie
Description
Not only is this Pecan Pie recipe one of the easiest pies to make, it’s absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust.
Ingredients
Scale
- 1 Homemade pie crust, , unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, , softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves, (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Notes
*This recipe is for a standard 9 pie dish. If you have a larger pie dish then I would suggest 1 ½ the recipe!
Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it.
Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition
- Calories: 368kcal
- Sugar: 42g
- Protein: 3g
Pecan Pie Bites
Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe
Print
Pecan Pie Bites
Description
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Ingredients
Scale
- 2 tablespoons butter
- 2 and 1/2 cups pecans, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 cups brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
- To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
- Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.
Pecan Pie Bites
Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe
Print
Pecan Pie Bites
Description
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Ingredients
Scale
- 2 tablespoons butter
- 2 and 1/2 cups pecans, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 cups brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
- To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
- Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.
Pecan Pie Bites
Whip up these bite-size Pecan Pie Bites! Transform your holiday dessert with this super easy and delightful pecan pie dessert. A buttery crust that is filled with sweet and creamy pecan filling. #pecan #pie #bites #muffintin #dessert #Thanksgiving #Christmas #holiday #party #food #recipe
Print
Pecan Pie Bites
Description
The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!
Ingredients
Scale
- 2 tablespoons butter
- 2 and 1/2 cups pecans, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 and 1/2 cups brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
- In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
- Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a heaping tablespoon of dough and press into and up the sides of each mini muffin cup.
- To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!
- Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.
