Pecan Cream Pie with Shortbread Graham Cracker Crust

 

Crust

Ingredients

  • 1/2 cup softened butter
  • 1/8 cup honey
  • 1/8 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 375°F.
  2. In a stand mixer, beat the butter, honey, brown sugar, and vanilla together until well combined.
  3. Gradually add the flour and salt, mixing just until combined. The mixture should be crumbly, do not overmix.
  4. Firmly press the mixture into a 9-inch pie plate. Chill if needed. 
  5. Bake for 7 minutes, press back into shape of dish, if needed, continue baking until lightly golden, about 5 more minutes.
  6. Let cool completely on a wire rack before adding the filling.


Cream Cheese Mixture

Ingredients

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon salt

Instructions

  1. In a large bowl, with whisk attachment, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.


Whipped Cream Mixture

Ingredients

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 cups pecans, finely chopped


Instructions

  1. In a small bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in the pecans.
  3. Spread the filling evenly into the cooled crust.
  4. Chill until firm, at least 2 hours or overnight.

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