Description
This Pecan Cream Pie features a crunchy gingersnap cookie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream, topped generously with chopped pecans. Perfectly balanced with warm spices and rich texture, this pie is a delightful dessert for any occasion.
Ingredients
Scale
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs (about 9 oz of Gingersnap Cookies)
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter (melted and slightly cooled)
For the Filling
- 1 cup heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 16 oz cream cheese (softened)
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 cups finely chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make cookie crumbs: Place gingersnap cookies in a food processor and pulse until they become fine crumbs.
- Add sugar and cinnamon: Add granulated sugar and ground cinnamon to the crumbs and pulse a few times until evenly combined.
- Add butter: Pour the melted and slightly cooled butter into the mixture and pulse until well combined.
- Press crust: Transfer the crumb mixture into a 9-inch pie pan and press it evenly across the bottom and up the sides using a cup or your fingers.
- Bake crust: Bake the crust in the preheated oven for 5 minutes. Then remove and place on a wire rack to cool completely before filling.
- Beat whipping cream: In a chilled bowl, combine the cold heavy whipping cream and powdered sugar. Use an electric mixer to beat until stiff peaks form.
- Beat cream cheese mixture: In a separate large bowl, beat the softened cream cheese with brown sugar and pure maple syrup until creamy and smooth. Scrape the bowl sides periodically to ensure thorough mixing.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Add pecans: Stir in 1 cup of the finely chopped pecans evenly into the filling.
- Fill crust: Spread the filling evenly into the cooled gingersnap crust, smoothing the top with an offset spatula.
- Top with pecans: Sprinkle the remaining 1/2 cup of chopped pecans uniformly over the filling.
- Refrigerate: Cover the pie and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the filling to set.
- Serve: For an elegant presentation, decorate with whipped cream roses and drizzle caramel sauce on top before serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Chilling the bowl and beaters for whipping cream helps achieve stiffer peaks faster.
- The crust can be made a day ahead and stored at room temperature wrapped tightly.
- Use pure maple syrup for authentic flavor; avoid imitation syrups.
- For a nuttier taste, toast the pecans lightly before chopping.
- This pie is best served after chilling overnight to allow full flavor development.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Pecan Cream Pie, Gingersnap Crust, Cream Cheese Pie, Holiday Dessert, Maple Syrup Pie
