Pecan Cream Pie - Mano Kitchen

Table of Contents

Recipe Intensity & Technical Notes

Skill Level: Moderate
Patience Level: High (requires proper chilling to ensure clean, structured slices)
Heat Sensitivity: Moderate (requires careful attention while blind-baking the crust and roasting the pecans to prevent burning)

In a large mixing bowl, combine the flour and salt. Add cold, cubed butter and work it into the flour using a pastry cutter or fingertips until pea-sized crumbles form.
Drizzle in ice water 1 tablespoon at a time, mixing gently with a fork until the dough barely holds together.
Shape into a smooth disc, wrap tightly in plastic wrap, and refrigerate for at least 40 minutes.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, crimping the edges decoratively.
Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake for 15 minutes with weights, then remove weights and bake for another 5 to 7 minutes until golden brown. Cool completely on a wire rack.

Reduce oven temperature to 350°F (175°C).
Spread pecan halves on a baking sheet and roast for 6 to 8 minutes until fragrant and golden. Watch closely to prevent burning.
Remove from the oven and toss warm pecans with melted butter, maple syrup, ground cinnamon, and sea salt.
Allow them to cool completely, then finely chop 1 cup for the filling and set aside remaining halves for garnish.

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese and packed brown sugar on medium speed for 3 minutes until fluffy and smooth.
Mix in vanilla extract and maple extract until fully incorporated.
In a separate chilled bowl, whip 1 cup of cold heavy cream and ⅓ cup of powdered sugar to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula in three additions.
Fold in the 1 cup of finely chopped toasted pecans.

Spoon the velvety pecan cream filling into the fully cooled pie shell, smoothing the top evenly with an offset spatula.
Cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight produces the best texture).

Just before serving, whip the remaining 1 cup of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract to stiff peaks.
Pipe or spread the whipped cream over the chilled pie.
Arrange reserved maple-roasted pecan halves around the border or sprinkle across the top.

Values are calculated per serving based on 8 equal slices.

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