Pecan Butter Pie
A dreamy twist on the classic peanut butter pie, this pecan butter version is simply extra special. The rich, nutty undertones of pecans turned into a delicious pecan butter that provide the foundation for a delicious treat. Mixed with comfort food favorites like cream cheese and heavy whipped cream, this isn't for a diet, but is perfect for a special occasion. The heavy whipped cream is stabilized with cornstarch to make a more natural version of Cool Whip, which is an added bonus!
Ingredients
Stabilized Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Pecan Butter Pie
- 9 inch graham cracker crust I use store-bought
- 1 cup powdered sugar
- ⅓ cup pecan butter
- 3 ounces plain cream cheese I prefer full fat, but have successfully used "13 less fat" from the store
Homemade Pecan Butter
- 1 ¼ cups raw pecans reserve ¼ cup pecans for pie topping
- pinch kosher salt
Instructions
Homemade Pecan Butter
- Add pecans and salt to food processor and start blending. Every few minutes (or less), use a rubber spatula to scrape the edges of the bowl, in a downward motion. Depending upon how the pecans are behaving, alternate between pulsing and letting the processor run continuously for a minute or two at a time.1 ¼ cups raw pecans, pinch kosher salt
- The pecan butter will become smooth after 10 - 15 minutes of processing.
Stabilized Whipped Cream
- Chill mixing bowl in freezer for a few minutes before whipping.
- Add cream, pure vanilla extract, and powdered sugar to cream and whip on medium speed until stiff peaks form.1 cup heavy whipping cream, 1 teaspoon pure vanilla extract, 2 tablespoons powdered sugar
- Just before finishing, add cornstarch and whip just until incorporated.1 tablespoon cornstarch
Pecan Butter Pie
- Blend the cream cheese, pecan butter, and powdered sugar in a bowl (using a spoon) until all ingredients are completely merged. Put a little muscle into it, but it does come together relatively quickly.⅓ cup pecan butter, 3 ounces plain cream cheese, 1 cup powdered sugar
- Once blended, add half of the stabilized whipped cream and stir until it is smoothly incorporated. The mixture will become lighter, fluffier, and much more malleable.
- Spoon mixture in a graham cracker pie crust (I use a store-bought crust), or other crust of your choice. Spread until even.9 inch graham cracker crust
- Top with the remaining whipped cream and spread until it completely covers the pie. Sprinkle with ¼ c. chopped, plain pecans.
- Freeze for several hours, or overnight. Enjoy!
Notes
Remove from freezer about 15-30 minutes before serving and cut with a knife that has been warmed with hot running water for a few seconds.
If you use a larger pie crust, like Keebler's "Two Additional Slices" variety, increase the whipped cream and pie filling ingredients by an additional ⅓.
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 30gProtein: 3gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 3gCholesterol: 9mgSodium: 130mgPotassium: 51mgFiber: 1gSugar: 20gVitamin A: 50IUCalcium: 100mgIron: 400mg
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