This Pecan Cream Deep Dish Pie is a luscious treat that combines a rich, creamy filling with crunchy pecans. The buttery crust just adds to the yum factor!
Honestly, the best part is when you take a bite and the flavors just dance. I love serving it with a scoop of ice cream—it’s a party for your taste buds! 🍰
Key Ingredients & Substitutions
Pecans: Toasting the pecans enhances their nutty flavor. If you have allergies or prefer a different nut, you can substitute walnuts or almonds. Just chop them up the same way!
Cream Cheese: This gives a creamy texture. If you want a lighter version, you can use Greek yogurt or mascarpone instead. They will change the flavor slightly but still taste great.
Heavy Whipping Cream: For a lower fat option, you could use a combination of half-and-half and less sugar. It won’t whip up as thick, but it will still be creamy.
Pie Crust: If you’re short on time, go for a pre-made crust. If you’re feeling adventurous, a homemade crust made with butter and flour always tastes best!
How Can I Ensure My Pie Sets Properly?
Setting the pie is crucial for a perfect slice. Here are some tips:
- Make sure to bake the pie until the edges are golden brown and the center is just set. It will continue to firm up as it cools.
- Let the pie cool completely on a wire rack before chilling it in the fridge; this helps lock in the texture.
- Refrigerate for at least 4 hours (overnight is best) to let the flavors meld and the filling firm up.
Following these tips will help you achieve a pie that slices beautifully while being creamy and delicious!
Pecan Cream Deep Dish Pie
Ingredients You’ll Need:
For the Crust:
- 1 9-inch deep dish pie crust (pre-made or homemade)
For the Filling:
- 1 ½ cups pecans, toasted and chopped
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (for filling)
- ¼ tsp salt
For the Topping:
- Whipped cream, for topping
- Extra chopped pecans, for garnish
How Much Time Will You Need?
This scrumptious pie takes about 20 minutes of prep time and 45-55 minutes of baking. Don’t forget to refrigerate it for at least 4 hours (or overnight) before serving to ensure it’s set and chilled. In total, you’ll need around 5 hours including chilling time, but the result is absolutely worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
Start by preheating your oven to 350°F (175°C). While the oven is heating, place your pie crust in a deep dish pie pan and set it aside so it’s ready for the filling.
2. Make the Cream Cheese Mixture:
In a medium bowl, combine the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or a whisk to cream these together until the mixture is smooth and creamy.
3. Whip the Cream:
In a separate large bowl, whip the heavy cream along with the granulated sugar until thick stiff peaks form. This means when you pull the mixer out, the cream holds its shape without falling over.
4. Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture. Be careful to mix it gently so you don’t deflate the whipped cream. This will keep your filling light and fluffy!
5. Add the Eggs:
In another bowl, beat the eggs together with 1 teaspoon vanilla and salt. This mixture will add richness to your pie. Stir the beaten eggs into the cream mixture until fully integrated.
6. Fold in the Pecans:
Next, fold the toasted chopped pecans into the creamy filling, reserving a small amount for topping later on. This will give a wonderful crunch to the pie.
7. Fill the Crust:
Carefully pour the filling into the prepared pie crust and smooth the top with a spatula. This is the moment when you can already start dreaming about the deliciousness ahead!
8. Bake the Pie:
Sprinkle the reserved pecans evenly on top, then place the pie in the oven. Bake it for 45-55 minutes, or until the center is set and the edges are lightly golden. Keep an eye on it so it doesn’t overbake.
9. Cool and Chill:
Once it’s done baking, remove the pie from the oven and let it cool completely on a wire rack. Then pop it in the refrigerator and let it chill for at least 4 hours, or better yet, overnight. This helps the filling set and taste even better!
10. Serve and Enjoy!
When you’re ready to serve, take out the pie from the fridge and slice it into pieces. Top each slice with a generous dollop of whipped cream and a sprinkle of chopped pecans for that finishing touch. Dive in and enjoy the creamy, nutty goodness!
Can I Use a Different Type of Nut?
Absolutely! While pecans are traditional, you can substitute them with walnuts, almonds, or even macadamia nuts for a different flavor twist. Just be sure to toast them for optimal taste!
Can I Make This Pie Ahead of Time?
Yes! This pie can be made a day in advance. Just follow the instructions and store it covered in the refrigerator. It will be even more delicious the next day!
How Do I Store Leftovers?
Leftover pie should be covered and stored in the refrigerator. It will stay fresh for up to 3 days. Just give it a little shake (or stir) before serving again, and it will be as good as new!
Can I Freeze This Pie?
If you want to freeze the pie, it’s best to do so before baking. Wrap it tightly with plastic wrap and foil, and it should keep well for up to 2 months. Thaw in the fridge overnight before baking!