Back Home Pecan Cream Pie
Pecan pie may make you think of eating a slice after Thanksgiving dinner, but who says you can't enjoy the same flavors in the summer? Back Home Pecan Cream Pie is a southern favorite that makes a classic pecan pie a little creamier and is served chilled. A layer of cream pie is sprinkled with pecans then topped with more pecans in this quick and easy pie. Take a break from apple pie and serve this one chilled during the summer.
Chilling Time12 min
Cooking MethodNo Bake
Ingredients
- 1 (9-inch) pie shell, baked
- 1 (8-ounce) package cream cheese, softened
- 3/4 cup light brown sugar
- pinch salt
- 1 teaspoon vanilla
- 2 eggs, separated
- 1 cup heavy cream, whipped
- 1 cup pecans, grated or chopped fine
Instructions
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Blend cream cheese, 1/2 cup sugar and vanilla. Beat in egg yolks, one at a time.
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Beat egg whites until stiff, but not dry. Gradually beat in 1/4 cup sugar, beating until stiff and glossy. Fold into first mixture.
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Fold in whipped cream, leaving 1/4 cup to spread over top of pie.
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Spread pecans over bottom of cooled pie shell, leaving out 1/4 cup.
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Fold in half of remaining nuts into filling and pour into the pie shell.
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Chill pie two hours, then spread remaining whipped cream over top of pie. Sprinkle with remaining nuts. Chill overnight.