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pecan butter pie overhead image | comfort food
Melanie Lorick

Pecan Butter Pie

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 282
Ingredients Method Nutrition Notes

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

Method
 

Homemade Pecan Butter
  1. 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
  2. The pecan butter will become smooth after 10 - 15 minutes of processing.
Stabilized Whipped Cream
  1. Chill mixing bowl in freezer for a few minutes before whipping.
  2. 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
  3. Just before finishing, add cornstarch and whip just until incorporated.
    1 tablespoon cornstarch
Pecan Butter Pie
  1. 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
  2. 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.
  3. 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
  4. Top with the remaining whipped cream and spread until it completely covers the pie. Sprinkle with ¼ c. chopped, plain pecans.
  5. Freeze for several hours, or overnight. Enjoy!

Nutrition

Serving: 1sliceCalories: 282kcalCarbohydrates: 30gProtein: 3gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 3gCholesterol: 9mgSodium: 130mgPotassium: 51mgFiber: 1gSugar: 20gVitamin A: 50IUCalcium: 100mgIron: 400mg

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.

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